Roasted Cherry Tomato Caprese

bon appétit tomato mozzarella roast thyme salad side garlic

Adam Rapoport

4 servings

Source

Ingredients

2 pints cherry tomatoes

4 sprigs thyme

4 garlic cloves, smashed

1/4 cup extra-virgin olive oil

Kosher salt

8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces

Flaky sea salt

Country-style bread, brushed with oil, toasted in oven (for serving)

Method

Preheat oven to 350°F. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.

Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.

Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.