Roasted Cherry Tomato Caprese
Recipe by:Roasted Cherry Tomato Caprese is an easy appetizer that brings out the best in fresh tomatoes, even when they’re out of season. Roasting intensifies their sweetness, pairing perfectly with creamy mozzarella and fragrant basil for a dish that's simple, flavorful, and versatile. Serve it warm or cold, and by itself or with toasted bread.
Ingredients
- 2 pints cherry tomatoes sliced in half
- ¼ cup olive oil
- 2 large cloves garlic minced (about 1 teaspoon minced)
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper flakes
- 8 ounces fresh mozzarella cheese or burrata
- ⅓ cup fresh basil leaves torn
- ⅛ teaspoon ground black pepper
- balsamic vinegar glaze optional
Instructions
- Preheat your oven to 400°F (200°C). Place the cherry tomatoes on a large baking sheet, drizzle them with olive oil, and sprinkle with minced garlic, Italian seasoning, and kosher salt. Toss the tomatoes to ensure they are evenly coated.2 pints cherry tomatoes, ¼ cup olive oil, 2 large cloves garlic, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ⅛ teaspoon crushed red pepper flakes
- Spread the tomatoes out in a single layer on the baking sheet, ensuring they aren’t overcrowded. Roast in the oven for 20-25 minutes, or until the tomatoes are soft, slightly blistered, and beginning to release their juices.
- Once the tomatoes are finished roasting, pour them onto a serving platter, including any juices from the baking sheet. Tear the fresh mozzarella or burrata into bite-sized pieces and arrange them on the platter with the tomatoes. Scatter the torn basil leaves over the top.8 ounces fresh mozzarella cheese, ⅓ cup fresh basil leaves
- Sprinkle the dish with a pinch of black pepper and drizzle with balsamic vinegar glaze if desired. Serve warm or at room temperature.⅛ teaspoon ground black pepper, balsamic vinegar glaze
Notes
- Use a Non-Reactive Pan – Roast the tomatoes on a stainless steel, ceramic, or enameled baking sheet to prevent a metallic taste. If using aluminum, line it with parchment paper.
- Tomato Selection – Cherry and grape tomatoes both work well. Cherry tomatoes are juicier and slightly sweeter, while grape tomatoes are firmer with a more concentrated flavor.
- Mozzarella Options – Fresh mozzarella packed in water gives the best texture. For extra creaminess, use burrata. Avoid pre-shredded mozzarella, as it won’t melt the same way.
- Roasting Time – Tomatoes should be blistered and just starting to burst. If they still hold their shape too firmly, give them a few more minutes in the oven.
- Make It Ahead – Roast the tomatoes up to three days in advance and store them in an airtight container in the fridge. Let them come to room temperature or gently warm them before adding the mozzarella and basil.
- Toasted Bread – For an easy bruschetta-style appetizer, drizzle ½-inch thick bread slices with olive oil and place them in a single layer on a baking sheet. Bake at 400°F (200°C) for 8–10 minutes until golden and crisp. For extra crunch, broil for 1–2 minutes at the end. Serve warm with Roasted Tomato Caprese spooned on top.
Equipment
Nutrition
Calories: 336kcal | Carbohydrates: 12g | Protein: 15g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 45mg | Sodium: 674mg | Potassium: 576mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1669IU | Vitamin C: 55mg | Calcium: 323mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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