Warm, roasted tomatoes and oozing, melty, vegan mozzarella are drizzled with olive oil and balsamic vinegar for a lovely winter salad. Serve with crusty bread as a small meal or a group appetizer.
yield: 2-4 servings
prep time: 5 minutes
cook time: 20-30 minutes
total time: 25-35 minutes
Winter Caprese Salad
1 pint cherry tomatoes
3 garlic cloves
4 sprigs fresh rosemary
sea salt (the large, flaky kind if you have it)
6-8 balls of Mad Cheese FreshElla
Preheat the oven to 400° F. Line a baking sheet with foil.
Wash and dry the tomatoes. Smash the garlic cloves with the flat side of a big knife and remove the skins. Combine the tomatoes and garlic on the prepared baking sheet, drizzle generously with olive oil and sea salt and toss to coat evenly. Tuck the rosemary sprigs in amongst the tomatoes.
Roast for 20-30 minutes, until the tomatoes are just starting to burst.
Remove from the oven and tear the mozzarella balls over the tomatoes. Fold the foil over the tomatoes and cheese to create a sealed packet. Let rest for 2-4 minutes.
Unfold the foil and remove the rosemary sprigs. Transfer the tomatoes and cheese to a serving plate. Drizzle with olive oil and balsamic vinegar, sprinkle with a little more flaky salt and garnish with a fresh rosemary sprig. Serve immediately.
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