Friday, June 10, 2011

Roasted Caprese Salad

Nothing beats a good, simple salad, especially a caprese salad. This is a unique take on it, roasting the tomatoes! I love roasting vegetables (asparagus, broccoli); however, I would have never thought of roasting tomatoes for this recipe but it adds another depth of flavor to an already fabulous salad.

Roasted Caprese Salad
Serves 4

8 cups organic heirloom style grape or cherry tomatoes
6 cloves garlic, sliced in half lengthwise
1 tablespoon olive oil
2 tablespoon balsamic vinegar
2 oz low fat mini bocconcini cheese, sliced in half
12 leaves fresh basil
Sea salt and ground black pepper, to taste

Preheat oven to 350F.

Cut four pieces of aluminum foil large enough to fold.

Toss tomatoes, garlic, oil, and vinegar in a large mixing bowl and season with salt and pepper.

Divide tomato mixture evenly among cut foil and fold to make a pouch. Using a fork, carefully puncture each foil pouch a few times and place on baking tray. Place in oven and roast for 20 minutes, until tomatoes are soft and fragrant. Slightly open each pouch and drain excess liquid. Evenly distribute cheese among each pouch and place back ion oven for five minutes more. Allow to cool for a 3-4 minutes before serving. Top with basil leaves.

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