Roasted Tomato And Mozzerella Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Roasting the tomatoes brings out the sweetness and adds a new dimension to the flavors in this salad. Make the basil oil just before serving to preserve it's fresh taste and vivid color. From one of my favorite cookbooks, Appetizers, Finger Foods, Buffets and Parties. Ingredients:
salad |
olive oil, for brushing |
6 large, ripe, plum tomatoes |
2 fresh mozzerella balls, cut into 8-12 slices |
salt and fresh ground black pepper |
fresh basil |
to makebasil oil |
25 fresh basil leaves |
4 t good extra virgin olive oil |
1 garlic clove, crushed |
Directions:
1. SALAD
2. Preheat oven to 400 and brush a large baking sheet with olive oil
3. Cut the tomatoes in half lengthwise, remove and discard seeds
4. Place the tomatoe halves, skinside down (cut side up) on the baking sheet
5. Brush tomatoes lightly with a little of the oil and roast 20 minutes, or until they are very tender, yet still retain their shape
6. For each serving, place 2 or 3 tomatoes on top of 2 or 3 mozzerella slices and drizzle with basil oil, garnsih with fresh bsil, season with salt and fresh ground black pepper
7. Serve immediately
8. BASIL OIL
9. Place basil, oil, and garlic in food processor or blender and process until smooth.
10. Stop to scrape down sides and process again twice to ensure mixture is thoroughly processed.
11. Transfer to a bowl, cover with plastic wrap and chill until read to use
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