A Quick And Easy Fall Twist To This Summer Favourite

Fall Caprese Salad

A Fall twist to the oft sought-after summer Caprese Salad. Roasting the tomatoes adds a warm delicious feel to this old-time favorite. Served with warm garlic toast this is sure to become one of your favorite Fall appetizers. Source: Bon Appetit

Roasted Cherry Tomato Caprese

• 2 pints cherry tomatoes (I like using tri-colors)
• 4 sprigs thyme or( 1 Tbs dried thyme)
• 4 garlic cloves smashed
• 1/4 cup extra virgin olive oil
• kosher salt
• 8 oz fresh mozzarella (about 1 ball) at room temperature, torn into large pieces
• flaky sea salt
• country-style bread or baguette brushed with garlic-infused oil, toasted in the oven( for serving)

Preheat oven to 350 degrees. Toss tomatoes, thyme, garlic, and oil on a parchment-lined 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 min; let cool

Roasted Cherry Tomatoes

Arrange mozzarella on a platter (torn into large pieces), and spoon warm tomato mixture with juices over; sprinkle with sea salt.

Garlic Toast

• 1-2 baguettes Sliced (1/4 inch thick) or Italian bread
• 4/5 cloves garlic
• 1/2 cup oil
• 2 tablespoons fresh parsley (minced)
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

Instructions:

• Preheat the Oven: Preheat your oven to 400°F (200°C).
• Prepare the Garlic Oil: In a mixing bowl, combine the oil, minced garlic, parsley, salt, and pepper. Mix until well blended. Put into a sealed jar. Make this ahead and let sit to infuse the oil.
• Slice the Bread: Cut the loaf of bread in half lengthwise if using Italian, slice it into individual pieces, if using a baguette slice it into 1/4″ pieces
• Brush on the Oil : Evenly brust the garlic oil mixture over the cut side of the bread. Place the prepared bread on a baking sheet. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden and the garlic is fragrant. For a crispier texture, you can broil it for an additional 1-2 minutes, but keep a close eye on it to prevent burning.
• Serve: Remove from the oven, let it cool slightly. (Serve warm with the caprese salad as a delicious appetizer!

Serve with olive-oil toasted bread for soaking up all those extra juices

Do Ahead: Tomatoes can be roasted one day ahead. Cover and chill. Gently reheat before using.

Garlic oil can also be made one or two days ahead

This wine pairs well with the appetizer.

Happy Enteraining!

BB