Caprese with tomatoes fried in balsamic vinegar
4 servings
30 minutes
Caprese with balsamic roasted tomatoes is an exquisite version of the classic Italian salad, filled with depth of flavors. The dish's origins trace back to Italy, where the freshness and simplicity of ingredients are the foundation of gastronomic philosophy. Roasted in balsamic vinegar, the tomatoes acquire a rich sweetness with a hint of acidity, creating a contrast with the delicate mozzarella. Fresh basil adds a subtle spiciness, while drops of aromatic tomato juice bind the ingredients into harmonious unity. Caprese is perfect as a standalone dish or an elegant appetizer for a meal, pairing beautifully with crispy baguette and a glass of white wine. It embodies the lightness of the Mediterranean in every forkful, where each flavor note resonates clearly and richly.
1
Preheat the oven to 180 degrees.
2
Cut the tomatoes in half and place them on a baking sheet, cut side up. Season with salt and pepper, sprinkle with minced garlic. Drizzle with olive oil and balsamic vinegar. Bake in the oven for about 1 hour. Let cool.
- Tomatoes: 2 pieces
- Garlic: 1 clove
- Salt: to taste
- Freshly ground black pepper: to taste
- Olive oil: 1 tablespoon
- Balsamic vinegar: 2 teaspoons
3
Slice the mozzarella into rounds and place on plates. On each piece, add a basil leaf, then a slice of tomato on top. Drizzle with tomato juices and serve.
- Buffalo mozzarella cheese: 1 piece
- Basil leaves: 4 pieces