Roasted Caprese with Basil Oil
Roasted caprese offers a warmer and robust feel than the traditional salad, with roasted tomatoes and garlic and a fresh basil oil.
Servings: 2 servings
Calories: 194kcal
In a small baking dish, add the tomatoes, peppers and garlic cloves. Drizzle with olive oil and dust with salt and pepper. Toss together and bake in 400 degree F oven for 30-35 minutes, or until the tomatoes blister and garlic begins to get golden.
When done, allow tomatoes to cool for a few minutes.
In a small food processor (or you can roughly chop), add basil leaves and olive oil. Pulse together until a rough pesto forms.
To assemble: spoon basil oil on bottom of plate, then place roughly torn fresh mozzarella and top with caramelized tomatoes, peppers and garlic. Drizzle additional olive on the top.
Calories: 194kcal | Carbohydrates: 25g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 231mg | Potassium: 1182mg | Fiber: 5g | Sugar: 15g | Vitamin A: 4602IU | Vitamin C: 195mg | Calcium: 209mg | Iron: 4mg