"Instead of caprese being limited to the summer season when tomatoes are fresh, sweet and juicy, these different takes on caprese made it accessible regardless of the season."
Caprese 3 Ways
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- Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- Fresh Tomato Caprese (Best in Summer)
- 2 large ripe tomatoes
- 1 mozzarella ovoline ball
- balsamic drizzle
- fresh basil
- salt
- Roasted Tomato Caprese (Best Any Time of Year)
- 12 halved cherry tomatoes
- 1 ovoline mozzarella ball
- dried or fresh oregano
- olive oil
- salt
- Sundried Tomato & Ricotta Caprese (Best Any Time of Year)
- 1 jar of sun-dried tomatoes
- 1/2 cup whole milk ricotta
- 4 slices bread
- fresh or dried basil
Method
Step 1
Fresh Tomato Caprese (Best in Summer) Core tomatoes by running knife in a circular motion around the stem end, pulling the core out with your hand. Cut tomatoes and mozzarella into thick slices. Layer tomato and mozzarella on a plate, alternating between tomato and mozzarella slices. Drizzle with balsamic glaze, and garnish with basil and a sprinkle of coarse salt.
Step 2
Roasted Tomato Caprese (Best Any Time of Year) Preheat oven to 275 degrees for slow roasted juicy roasted tomatoes (or 350 degrees if you’re in a rush!). Place halved cherry tomatoes cut-side up on a baking sheet. Drizzle with olive, and sprinkle with salt and dried oregano. Bake in oven for 1 hour (275 degrees) or 30 minutes (350 degrees). Remove roasted tomatoes from oven and let rest for 10 minutes. Slice buffalo mozzarella on a plate and top with roasted cherry tomatoes. Garnish with dried or fresh oregano and drizzle with olive oil.
Step 3
Sundried Tomato & Ricotta Caprese (Best Any Time of Year) Spread a generous layer of ricotta on toasted crusty bread. Drain sundried tomatoes and cut into thin slices. Sprinkle slices on ricotta. Top with fresh or dried basil.