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Roasted Caprese with Basil Oil

Author: Samantha Ferraro


  • 2 lbs cherry tomatoes any color
  • 5-6 mini bell peppers
  • 2 oz fresh Mozzarella
  • 4-5 whole garlic cloves skin removed
  • Few leaves of fresh basil
  • Olive oil for drizzling
  • Salt and pepper to taste


  • 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.