Roasted tomato-basil caprese
Roast
Roasting
A good Caprese deserves nothing less than the best that summer can offer up. Cheerful little cherry tomatoes are perfect for it. In order to deepen their flavor concentration, we roasted them whole with some torn basil leaves, several cloves of smashed garlic, a couple of generous glugs of good olive oil, and some simple seasonings. Once cooled, in went cubes of fresh buffalo mozzarella. We served it over a nest of fresh basil leaves and scooped it up with grilled focaccia. Toast an August evening with a bright, crisp Riesling. <br /> <br />The Caprese travels well with others, and only gets better the longer its flavors blend. <br /> <br />Cheers!
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