Open-Faced Roasted Tomato Caprese Panini
Level-up your Caprese-inspired dishes with a quick roasting of your tomatoes! One batch of these beauties yields so many delish ways to elevate your pastas, salads, appetizers, pizzas & grilled meats.
Equipment
- Medium Sheet Pan
Ingredients
- 1 batch grape/cherry or heirloom tomatoes *slice into halves*
- Extra Virgin Olive Oil *enough to gently coat your slice tomatoes*
- Course Mediterranean Sea Salt *to taste*
- Sliced Calabrese, Ciabatta or Baguette Bread
- 1 ball Mozzarella Fresca (aka Buffalo Mozzarella)
- Fresh Basil Leaves *for garnish - as much as you like*
- Balsamic Reduction *To taste*
Instructions
- Preheat oven to 400°F. Slice your tomatoes into halves. Place in a mixing bowl, drizzle with olive oil and sprinkle with salt. Mix well.
- Line your baking sheet with parchment paper. Pour your tomato mixture onto the pan & space tomatoes evenly. Bake on middle rack of oven approx. 10 mins. Remove and let cool.
- Bake your homemade crostini/panini or toast pre-sliced Calabrese/Ciabatta bread in the toaster to keep it super simple. Slice your fresh mozzarella into circles and lay down 1-2 slices on top of your bread (number of mozzarella slices will depend on how big your slices are). Add some chopped basil, then some roasted tomatoes on top. Drizzle with olive oil & balsamic glaze. Garnish with more basil & serve immediately.
- Use any leftover roasted tomatoes on pastas, pizzas, appetizers, salads, omelettes or grilled meats. Store any extra up to 5 days in a sealed jar in the refrigerator. Buon appetito! Tag us @House_of_Kerrs if you try! #LaCucinadiKerrs
Notes
Besides crostini or an open-faced panino, these sheet pan roasted tomatoes taste delizioso on pastas, pizzas, salads, omelettes & grilled meats!