Caprese 3 Ways

"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."
-- @Tastefully_Grace
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  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 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


  • 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.

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