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Baked Tomato Caprese with Balsamic Vinegar
ingredients
| 8 ripe red round tomatoes |
| 250 g fiordilatte mozzarella |
| Monari Federzoni Balsamic Vinegar of Modena |
| 20 fresh basil leaves |
| Extra virgin olive oil |
| 1/2 garlic clove |
| Salt |
| Pepper |
what you will need
Classic
directions
Wash the tomatoes and, using a sharp knife, cut a small piece off the bottom of each tomato to allow them to stand up without piercing them. Then, cut the tomatoes horizontally in half and place the halves on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and add 2 tablespoons of Balsamic Vinegar of Modena. Roast in the oven at 180°C (350°F) for 20-25 minutes or until they are roasted, soft but not too dry.
Meanwhile, slice the mozzarella and let it drain in a colander. Prepare the sauce by blending the basil with the peeled garlic, 4 tablespoons of olive oil, and season with salt and pepper using an immersion blender.
Place a slice of mozzarella on each tomato half, add a little of the prepared basil sauce, and top with a basil leaf. Close with the top half of the tomatoes and return to the oven at the same temperature for the time needed to melt the cheese.
Remove from the oven and serve immediately.
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