Roasted Tomato Caprese

Name: Roasted Tomato Caprese
Ingredients: 2 pints cherry tomatoes; 4 sprigs thyme; 4 garlic cloves, smashed; ¼ cup extra-virgin olive oil; Kosher salt; 8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces; Flaky sea salt; Country-style bread, brushed with oil, toasted in oven (for serving)

4.8

(18)

www.bonappetit.com

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Servings: 4

Cost: $6.63 /serving

Author : Adam Rapoport

recipes caprese weeknight

Ingredients

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2 pints cherry tomatoes4 sprigs thyme4 garlic cloves, smashed¼ cup extra-virgin olive oilKosher salt8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large piecesFlaky sea saltCountry-style bread, brushed with oil, toasted in oven (for serving)

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Instructions

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Step 1

Preheat oven to 350°. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.

Step 2

Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.

Step 3

Do Ahead: Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.