Roasted Cherry Tomatoes Caprese Toast Recipes

ROASTED CHERRY TOMATO CAPRESE SALAD

Roasted Cherry Tomato Caprese Salad image

This Roasted Cherry Tomato Caprese salad is certain to become a favourite. It is light, full of flavour and so easy to make. You can serve it as an appetiser or as a side dish. Don't miss the opportunity to mop up the delicious juices with some crusty bread.

Provided by Alexandra

Time 45m

Number Of Ingredients 9

Ingredients

500 g cherry tomatoes (I used heirloom )
3 cloves garlic , crushed (See Note 1)
1/4 cup extra virgin olive oil (See Note 2)
1 tsp sugar (See Note 3)
1/2 tsp dried oregano
1/4 tsp sea salt flakes (See Note 4)
150 g fresh mozzarella ball, torn into pieces (See Note 5)
1/4 cup fresh basil leaves
sea salt flakes to taste

Steps:

Preheat your oven to 180 Degrees C (355F).
Wash and dry the tomatoes, halve any that are large. Pierce the whole tomatoes with the tip of a sharp knife. It will prevent them from bursting in the oven.
Place the tomatoes in a medium-size bowl.Add the crushed garlic, olive oil, sugar, dried oregano and salt and toss together.
Turn onto a rimmed baking tray and place in the preheated oven.Bake the tomatoes for about 30 minutes or until they begin to caramelise.Remove the tray from the oven and set aside to cool.
When cool, remove the crushed garlic. Arrange the tomatoes on a serving platter with the torn mozzarella and the basil leaves. Pour the roasting juices over the tomatoes.
Add a sprinkle of good quality sea salt flakes just before serving.Serve as an appetiser with crusty bread to mop up the juices, or serve as a side dish - See Note 6.Also delicious served with a drizzle of our Balsamic Glaze.

Nutrition Facts : Calories 262 kcal, Carbohydrate 7 g, Protein 9 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 394 mg, Sugar 4 g, ServingSize 1 serving

ROASTED TOMATO CAPRESE

Roasted Tomato Caprese image

Provided by Food Network

Categories appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

4 cloves garlic
1 cup packed fresh basil leaves
1/2 cup freshly grated Parmesan
1 cup good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, zested and juiced
4 large Roma tomatoes
4 tablespoons olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 thin slices prosciutto, sliced into ribbons
2 large balls fresh buffalo mozzarella, sliced into 6 rounds

Steps:

For the pesto: In a food processor chop the garlic and basil and puree until chopped finely. Add in the remaining ingredients and puree until smooth. Set aside until ready to use.
For the tomatoes: Preheat the oven to 375 degrees F. Slice the tomatoes into 3 pieces, each about 1/2-inch thick, being sure to slice off the tops and bottoms. Toss with olive oil, salt and pepper and then place onto a foil-lined baking sheet. Bake for 45 minutes to 1 hour. Set a side to cool. For the prosciutto: Slice the prosciutto into ribbons and bake in a 350 degree F oven until crispy. About 20 minutes.
To plate: Place 2 slices roasted tomato caddy-wompus on your plate, top with fresh buffalo mozzarella, pesto and the crispy prosciutto.

ROASTED CHERRY TOMATOES

Roasted Cherry Tomatoes image

Provided by Ina Garten

Categories side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 6

Ingredients

4 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, chopped or julienned
Sea salt

Steps:

Preheat the oven to 400 degrees F.
Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

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