recipe
Roasted Tomato Caprese Salad
by Brava Chef Annie
About this Recipe
Take your caprese to the next level by roasting cherry tomatoes in the Brava, which concentrates their sweetness. Serve with fresh mozzarella or burrata, a few glugs of olive oil, and fresh basil. Chef Annie loves to top the dish with flaky salt for some crunch, and lemon wedges for brightness. Enjoy as is or with crusty toasted bread.
Ingredients
- 4.5 cups whole cherry tomatoes (about 1 ½ lbs)
- 3.0 teaspoons extra virgin olive oil, plus more for serving
- 8.0 ounces fresh mozzarella or burrata
- Few pinches fresh basil for garnish, chopped or torn
- Lemon wedges or balsamic vinegar, flaky salt, and crusty bread for serving (optional)
- extra-virgin olive oil
- kosher salt
Equipment
Mixing bowl
Brava metal tray
serving platter
wooden spoon
Nutrition Information
Allergens: None
Instructions
-
1
Prep tomatoes
- In medium bowl, toss together tomatoes, olive oil, and few pinches kosher salt.
- Evenly spread tomatoes in Zones 1, 2 and 3 of Brava metal tray.
-
2
Cook tomatoes
- Select “Roasted Tomato Caprese Salad” on Brava touchscreen and follow instructions to slide metal tray into top shelf.
- Press green button to begin cooking.
-
3
Finish & serve
- When tomatoes are done cooking, carefully remove metal tray from Brava.
- Using wooden spoon or spatula, transfer cooked tomatoes to serving plate.
- Tear mozzarella or burrata and distribute evenly on top of and in between tomatoes.
- Drizzle with a few glugs of olive oil and few pieces torn or chopped fresh basil.
- Optional: serve with lemon wedges or a few drizzles of balsamic vinegar on top for a more acidic finish. Top with flaky salt and serve with crusty toasted bread.