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Article: Warm Caprese Salad

Warm Caprese Salad

Servings: 4


  • 2 pints, cherry tomatoes
  • 4 sprigs, thyme
  • 4 cloves, garlic – smashed
  • 1/4 cup, il Fustino Arbequina EVOO
  • salt
  • 8 ounces, mozzarella – torn into pieces
  • flaky salt
  • sourdough bread (We used the Baker’s Table Country Round)
  • il Fustino Black & Basil


Preheat oven to 350°.

Put the tomatoes, garlic and thyme onto a lined baking sheet and drizzle with the EVOO and sprinkle with salt.

Roast for 40-45 minutes. Let cool.

Place torn mozzarella onto a serving platter and spoon the warm tomatoes over. Sprinkle with more salt.

Drizzle with Black & Basil.

Serve with toasted bread (great for soaking up the tomato juices.