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Caprese of oven-roasted tomatoes
A delicious twist on the classic Caprese, featuring roasted tomatoes enhanced with Balsamic Vinegar of Modena IGP, layered with creamy mozzarella and fresh basil. A simple yet flavorful dish, perfect as an appetizer or light meal.
ingredients
| 8 ripe red round tomatoes |
| 250 g mozzarella fiordilatte cheese |
| Balsamic Vinegar of Modena IGP Classic Monari Federzoni |
| 20 fresh basil leaves |
| Extra virgin olive oil |
| 1/2 clove of garlic |
| Salt |
| Pepper |
what you will need
Classic
directions
Wash the tomatoes and cut off a small part of the base with a sharp knife, without piercing them, so that they stand upright. Then cut them horizontally in half and arrange the 2 sides on a baking sheet lined with parchment paper. Season with olive oil, salt, pepper and 2 tablespoons of Balsamic Vinegar of Modena IGP Classic. Bake them at 180° and let them roast for 20-25 minutes or until they are roasted, soft but not too dry.
Meanwhile, cut the mozzarella cheese into slices as well and let it drain in a colander. Prepare the accompanying sauce: Blend the basil with the hulled garlic, 4 tablespoons olive oil and season with salt and pepper using an immersion blender.
Lay mozzarella slices on each tomato base, top with some of the prepared sauce and a basil leaf. Close with the tomato tops and bake again at the same temperature for just long enough for the cheese to melt. Remove from the oven and serve immediately.
Meanwhile, cut the mozzarella cheese into slices as well and let it drain in a colander. Prepare the accompanying sauce: Blend the basil with the hulled garlic, 4 tablespoons olive oil and season with salt and pepper using an immersion blender.
Lay mozzarella slices on each tomato base, top with some of the prepared sauce and a basil leaf. Close with the tomato tops and bake again at the same temperature for just long enough for the cheese to melt. Remove from the oven and serve immediately.
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