ROASTED TOMATOES CAPRESE
This hot version of a Caprese salad is made with sliced tomatoes, garlic, olive oil, fresh mozzarella and chopped basil.
Provided by Lynne Webb
Categories Vegetables
Time 20m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F and coat a shallow baking pan with nonstick spray.
- Remove the cores from the tomatoes and cut away a very thin slice from both the top and bottom of each to expose the flesh.
- Cut each tomato into 3 thick slices (about 5/8-inch) and arrange them on the prepared baking pan.
- Combine the olive oil and garlic in a small bowl and brush some onto each slice of tomato, then season with salt and pepper.
- Roast until the tomatoes are tender and the skins are slightly wrinkled, 9 to 12 minutes.
- Remove from the oven, top with mozzarella, then continue roasting until the cheese is nicely melted, 2 to 3 minutes longer.
- Top with the chopped basil and serve immediately.
ROASTED TOMATO CAPRESE SALAD
A new spin on the typical Caprese salad!
Provided by Jackie
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
- Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
- Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 7.4 g, Cholesterol 59.5 mg, Fat 28 g, Fiber 1.1 g, Protein 14.4 g, SaturatedFat 12.5 g, Sodium 167.2 mg, Sugar 6 g
ROASTED TOMATO CAPRESE
Steps:
- For the pesto: In a food processor chop the garlic and basil and puree until chopped finely. Add in the remaining ingredients and puree until smooth. Set aside until ready to use.
- For the tomatoes: Preheat the oven to 375 degrees F. Slice the tomatoes into 3 pieces, each about 1/2-inch thick, being sure to slice off the tops and bottoms. Toss with olive oil, salt and pepper and then place onto a foil-lined baking sheet. Bake for 45 minutes to 1 hour. Set a side to cool. For the prosciutto: Slice the prosciutto into ribbons and bake in a 350 degree F oven until crispy. About 20 minutes.
- To plate: Place 2 slices roasted tomato caddy-wompus on your plate, top with fresh buffalo mozzarella, pesto and the crispy prosciutto.
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