Fall Twist to the Summer Caprese

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. recipe from: Bon Appetit

Roasted Cherry Tomato Caprese

• 2 pints cherry tomatoes (I like using tri-colors)
• 4 sprigs thyme or( 1 Tbs dried thyme)
• garlic cloves smashed
• 1/4 cup extra virgin olive oil
• kosher salt
• 8 oz fresh buffalo or cow 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

Arrange mozzarella on a platter (torn into large pieces), 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

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

This wine pairs well with the appetizer.