Oven-Roasted Cherry Tomato Caprese
Ingredients:
- 1 pints, cherry tomatoes
- 1/4 cup, il Fustino Tuscan Garlic & Herb Olive Oil
- 2 sprigs, fresh thyme (optional)
- 2 cloves, garlic - minced
- salt and pepper to taste
- 8 oz, fresh buffalo mozzarella, room temperature, torn into large pieces
- Flaky sea salt
- sourdough bread, brushed with oil, toasted in oven (for serving)
Directions:
Preheat oven to 350F.
Toss tomatoes, thyme, garlic, and olive oil on a rimmed baking sheet. Season with salt and pepper. Spread out in a single layer and roast until tomatoes are just bursting and slightly chard, 40-45 minutes. Let cool slightly.
Arrange fresh mozzarella on a platter and spoon warm tomato mixture with juices over. Sprinkle with flaky salt. Serve with olive oil toasted bread.
Serve and enjoy!
Cooking tip: Tomatoes can be roasted one day ahead. Cover and chill. Gently reheat before using.