Once the weather gets warm, there’s a desperate need for as much fresh produce as possible. It’s as if the body misses the juiciness of a strawberry or the crunch of a fresh celery stalk or the ripeness of a tomato. Caprese salad combines everything that is great about spring: tomatoes, fresh and fragrant basil, creamy mozzarella. This rendition, with roasted tomatoes, speaks to spring and summer. It’s the perfect party popper for those backyard barbeques or poolside bashes.
1 pint grape tomatoes
1 Tbsp. olive oil
1 ball fresh mozzarella cheese
6 to 8 leaves of basil, torn roughly
Salt and pepper to taste
Special tools: Wooden skewers
Preheat the oven to 375 degrees. Line a baking pan with foil. Place the tomatoes on the foil and toss with olive oil. Sprinkle with salt and pepper. Bake for 20 minutes until the tomatoes just begin to burst. Meanwhile, cut the mozzarella into quarter inch thick slices. Remove the tomatoes from the oven and allow them to cool until they are able to be handled. Gently insert one tomato onto a skewer. Fold over a slice of mozzarella and put that on the skewer, followed by a basil leaf. Finish with one more tomato. Repeat with the remaining tomatoes, mozzarella and basil. Place on a serving platter and sprinkle with a bit of additional salt.
Serves 6 to 8
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