Print

Roasted Garlic Tomato Caprese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

This Roasted Garlic Tomato Caprese is a vibrant, flavorful twist on the classic Italian salad. Roasting garlic, shallots, and cherry tomatoes enhances their natural sweetness and creates a luscious, aromatic topping for creamy burrata cheese. Finished with fresh basil and a touch of chili flakes, it's perfect for serving with grilled bread or crackers as a delightful appetizer or light meal.

Ingredients

Roasted Tomato Mixture

  • 6-7 garlic cloves, peeled
  • 1 shallot, halved
  • 4 cups cherry tomatoes, divided (3 cups for roasting, 1 cup sliced fresh)
  • 2 tablespoons fresh thyme leaves
  • 1/3 cup extra virgin olive oil, divided (1/4 cup + 1/4 cup)
  • Salt, to taste
  • Black pepper, to taste
  • Chili flakes, to taste

Other Ingredients

  • 1 cup fresh basil leaves
  • Handful of micro basil (optional)
  • 2-3 balls burrata cheese, at room temperature
  • Grilled bread or crackers, for serving

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the garlic, shallots, and tomatoes.
  2. Prepare for Roasting: In a baking dish, combine the peeled garlic cloves, halved shallot, 3 cups of the cherry tomatoes, and fresh thyme leaves. Drizzle with 1/4 cup of extra virgin olive oil, then season well with salt, black pepper, and chili flakes. Toss gently to coat everything evenly.
  3. Roast the Vegetables: Place the baking dish in the preheated oven and roast for about 20 minutes, or until the cherry tomatoes burst and the garlic and shallot are tender and fragrant.
  4. Prepare Burrata and Fresh Tomatoes: While the tomatoes roast, arrange the burrata balls in a large salad bowl. Slice the remaining 1 cup of cherry tomatoes and set aside for garnish.
  5. Make Roasted Garlic Paste and Combine: Remove the baking dish from the oven. Squeeze the roasted garlic cloves and shallots onto a cutting board and mash or chop them into a smooth paste. Stir this paste back into the roasted tomatoes along with any juices in the dish. Add the remaining 1/4 cup olive oil and season with additional black pepper to taste.
  6. Assemble the Caprese: Spoon the warm roasted tomato and garlic mixture generously over and around the burrata in the salad bowl. Top everything with a generous handful of fresh basil leaves and the sliced fresh tomatoes. Add salt and chili flakes to taste for extra flavor.
  7. Serve: Enjoy immediately with grilled bread or crackers to scoop up the creamy, roasted goodness.

Notes

  • For added texture and flavor, micro basil can be used as a garnish but is optional.
  • Make sure the burrata is at room temperature for the best creamy texture and flavor.
  • Use fresh, ripe cherry tomatoes to maximize sweetness and roasting results.
  • Adjust the amount of chili flakes to match your preferred spice level.
  • Leftover roasted tomato mixture can be refrigerated for up to 2 days and used as a topping for bruschetta or pasta.

Find it online: https://recipefeastful.com/roasted-garlic-tomato-caprese-recipe/