ROASTED TOMATOES AND BURRATA CAPRESE SALAD
Savor the classic Caprese flavors of mozzarella and balsamic from Heidi Larsen of Foodie Crush and enjoy this tasty salad all year round.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven or toaster oven to 400 degrees F. On a small sheet pan lined with Reynolds Wrap® Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil.
- Add salt and pepper and toss to coat. Roast in oven for 15 minutes.
- Transfer the warm tomatoes to a serving platter.
- Drain the water from the burrata cheese or mozzarella balls. Add cheese to the warm tomatoes.
- Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired.
- Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 9.8 g, Cholesterol 80 mg, Fat 44.8 g, Fiber 1.8 g, Protein 17.8 g, SaturatedFat 18.9 g, Sodium 775.9 mg, Sugar 0.8 g
ROASTED CAPRESE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the tomatoes: Preheat the oven to 400 degrees F.
- On a large rimmed baking sheet, combine the cherry tomatoes, cocktail tomatoes and Roma or Campari tomatoes. Drizzle with the oil and scatter the torn basil over the top. Season with the salt and toss well to coat. Roast until the tomatoes are lightly browned and beginning to give off their juices, 30 to 35 minutes. Allow to cool slightly.
- For the salad: Arrange the tomatoes on a large platter. Tear the burrata over the top. Scatter the arugula and basil over the top and drizzle with the oil. Finish with the flake salt and black pepper, if desired.
ROASTED TOMATO CAPRESE SALAD
Steps:
- Preheat the oven to 275 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
- Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
CAPRESE SALAD WITH BURRATA
Simple and delicious Caprese salad is a must-do during spring and summer, specially if you have vine-ripe tomatoes and fresh Burrata mozzarella.
Provided by 20recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Slice each tomato into 3 or 4 thick slices. Place on a serving tray or platter.
- Pull Burrata cheese apart into pieces and place on top of tomatoes. Add basil leaves, then drizzle with olive oil. Season generously with salt and pepper and drizzle with balsamic glaze.
Nutrition Facts : Calories 406 calories, Carbohydrate 4.9 g, Cholesterol 53.3 mg, Fat 34.9 g, Fiber 1.2 g, Protein 11.8 g, SaturatedFat 13.3 g, Sodium 191.3 mg, Sugar 2.2 g
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ROASTED CAPRESE SALAD WITH BURRATA | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 45 minsCategory Appetizer, Salad, Side DishCalories 203 per serving
- On a large rimmed baking sheet combine the cherry tomatoes, halved cocktail tomatoes and halved Campari tomatoes. Drizzle with the olive oil and scatter the torn basil over the top. Season with the salt and toss well to coat. Roast the tomatoes for about 30 to 35 minutes or until the tomatoes are lightly browned and beginning to give off their juices. Allow to cool slightly.
- Arrange the tomatoes on a large platter. Tear the burrata over the top. Scatter the basil leaves and arugula leaves and drizzle with the olive oil. Finish with the flake salt and black pepper if desired.
ROASTED TOMATO AND BURRATA CAPRESE SALAD | FOODIECRUSH.COM
From foodiecrush.com
4.7/5 (20)Total Time 25 minsEstimated Reading Time 6 mins
- Preheat oven or toaster oven to 400 degrees. On a small sheet pan lined with Reynolds Wrap Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil.
- Drain the water from the burrata or mozzarella cheese balls and add to the arugula then nestle the warm tomatoes with the mozzarella and drizzle the juice release from the tomatoes over the salad.
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