Wednesday, April 15, 2009

Roasted Caprese Salad

This recipe comes from Barefoot Contessa's newest cookbook, Back to Basics. A friend of mine made it during our winter trip to Vermont & I thought it was great. My sister loves Caprese salad & this one is perfect during the winter months, when it's difficult to find ripe tomatoes. So, we made it last night.

Start with 12 plum tomatoes.
Halve them lengthwise & remove the seeds, but not the cores. Preheat the oven to 275 degrees.

Next, mince 2 large cloves of garlic.

Lay the tomatoes, skin side down, on a baking sheet. Drizzle them with some olive oil, 1 1/2 tablespoons of Balsamic vinegar, the minced garlic, 1 teaspoon of sugar, and some kosher salt & pepper.
Slow roast them for about 2 hours, or until beginning to caramelize.

Next, roll up 12 leaves of fresh basil,

and thinly slice them...aka a chiffonade.
Then slice 16 ounces of fresh mozzarella cheese, in nice thick slices, roughly the size of the tomatoes.

When the tomatoes are done, let them cool to room temperature & layer them with the mozzarella. Sprinkle the basil over the top, and serve.


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