Roasted Tomato Caprese
Plate by Crate & Barrel and bowl made by Heath Ceramics.
My love affair with Italian food (self-proclaimed Italophile) is due to the fact that it’s all about the ingredients. When you use the freshest ingredients, the simplest recipes are the ones that let each component’s flavor shine. We’ve all had Caprese salads, but I’m a little extra by making fresh pesto and roasting my tomatoes (giving it a depth of umami). Like the Pizza Margherita, the dish is the colors of the Italian flag.
Serves 2
Ingredients:
Pesto
2 cups fresh basil leaves, stems removed (save a few leaves for garnish)
2 tablespoons pine nuts or walnuts (or even cashews)
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup grated parmigiano reggiano
10 cherry tomatoes on the vine
1 ball of fresh mozzarella, cut into 6 slices
Steps:
Preheat your oven to 450 degrees. Place tomatoes on the vine on a baking sheet and drizzle over some EVOO and S&P. Roast for 20 - 25 minutes until tomatoes are blistered. Remove sheet pan from oven and let cool.
Make the pesto by throwing the basil leaves, nuts, and garlic cloves in a food processor. Blend until finely chopped, and start drizzling in the EVOO while the motor is running. Turn off, and fold in the parmesan. I like to fold this manually since the heat of the blades could melt the cheese. You’ll make more than you need for this recipe, but use the rest for another recipe, pasta, sandwiches, etc.
To assemble, place a few slices of the mozzarella down on a plate and spread a thin layer of pesto on top of each. divide the roasted tomatoes (keep them on the vine if you can — looks nicer) and place on top. Finish with a drizzle of EVOO and a sprinkle of S&P. Finally, garnish with the leftover basil leaves.
Pairs nicely with an Aperol Spritz! Ciao!
