Roasted Tomato Caprese Salad

Heirloom tomatoes, pesto, and fior di latte, oh my! You're gonna want to eat this appetizer all summer long!

It's tomato season y'all! 🍅🍅🍅

I teamed up with Produce Made Simple and Ontario Greenhouse Veggies to bring you this warmed up Tomato Caprese Salad. Layers and layers of juicy heirloom tomatoes, thick slices of fior di latte mozzarella, and fresh pesto will have your friends begging you for more!

Taking a torch to the stack leaves the cheese all ooey gooey, making the flavours (and your tastebuds) really sing!

Roasted Tomato Caprese Salad

Serves 2

What you'll need:

3 small Ontario greenhouse heirloom tomatoes (variety of colours), sliced 1 ½ inch thick 

½ tsp sea or kosher salt 

¼ tsp white sugar 

Fresh cracked pepper, to taste 

1 @sultavolo_ fior di latte mozzarella, sliced 1 inch thick 

Pesto, store-bought or homemade 

Extra virgin olive oil (or basil oil), to finish

Flakey sea salt, to finish

Fresh basil or oregano, to garnish

Steps:

Preheat the oven to 425F. Line a large baking sheet with parchment paper. Place tomato slices on the parchment lined baking sheet and season with salt, sugar and black pepper. Bake for 10 minutes. 

To assemble: if you’re boiling the top layer in the oven, preheat the oven to broil, then assemble on an oven safe tray or dish. If torching, assemble on a plate. Place a dollop of pesto in the centre of the plate, top with a slice of tomato followed by a slice of fior di latte. Repeat 2 more times (pesto, tomato, fior di latte), finishing with the sliced fior di latte on top. Place in the oven and broil for 3-5 minutes, just until the cheese starts to brown. If you have a torch, torch the fior di latte until golden brown & starting to bubble. Remove from the oven, finish with a dollop of pesto, drizzle with olive oil, sprinkle with flakey salt, and garnish with fresh basil!

Enjoy, my friends!