Roasted Cherry Tomato Caprese

The classic summer salad gets a roasty cold-weather makeover.


2 pints cherry tomatoes
4 sprigs thyme
4 garlic cloves, smashed
¼ cup Koukianaki extra-virgin bio olive oil
Kosher salt
200 gr. 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)
2 pints cherry tomatoes


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.


source :