Roasted Tomato Caprese Salad
Roasted Tomato Caprese Salad is an easy twist on a classic recipe. Tomatoes are brushed the pesto, topped with Parmesan, and roasted until the Parmesan becomes crisp. The warm roasted tomatoes are topped with slices of fresh mozzarella and then served. You can eat this on its own, or serve it with a sliced baguette.
Ingredients
- Tomatoes Beefsteak or Heirloom
- Pesto
- Parmesan
- Fresh Mozzarella
Instructions
- Heat the oven to 375 degrees. Slice the tomato into ½ inch thick slices.
- Arrange the tomatoes on a parchment-lined baking sheet. Top each tomato with about 1 teaspoon of pesto, spreading it over the tomato. An offset spatula works well for this.
- Sprinkle each tomato with about ½ teaspoon of grated parmesan cheese.
- Bake tomatoes in the oven for about 30 minutes. You want the tomatoes to be soft and the parmesan to have melted and to be slightly crisp.
- Stack the roasted tomatoes with layers of mozzarella in between. Serve immediately.
Notes
I find that 2 slices of mozzarella and 3 slices of tomato makes for a nice serving size, but you can adjust based on your preference. You could also serve this family style on a large platter. The roasted tomato caprese salad would be delicious in a sandwich too. Just add to a baguette along with roasted chicken, meatballs, salami or a meat of your choosing.
