2ouncesmozzarella cheesecut into small cubes (½ to 1 inch in size)
8-10basil leavescut into thin strips
1Tablespoonbalsamic syrup or glazesee notes to prepare a homemade version.
Salt and pepper to taste
Instructions
Preheat oven to 400 °F.
Cut tomatoes in half or leave them whole.
Mix tomatoes with olive oil.
Place tomatoes in a single layer on a baking sheet.
Roast for about 20 minutes or until the tomatoes just begin to pucker or burst, flipping halfway through.
Remove tomatoes to a serving dish and allow to come to room temperature if possible.
Layer cubed mozzarella and fresh basil strips on top of the tomatoes.
Drizzle balsamic glaze over the top and enjoy!
Notes
Expert Tips (See photos above):
You can make this recipe without roasting the tomatoes!
You can also make this recipe with any type of tomato.
Cut tomatoes in half in either direction or leave them whole.
Remove the seeds or discard tomatoes with green insides, which indicates that they are not fully ripened.
Tomatoes may be roasted in an air fryer.
To make a Balsamic Glaze:
Bring twice the desired amount of balsamic vinegar to a boil over medium-high heat in a small saucepan. Reduce the temperature and simmer until the amount is reduced by half and is a nice syrupy consistency. Cook for about 30 minutes, occasionally stirring so it doesn't burn. Start with ½ cup of balsamic vinegar and use the leftover glaze for other uses. Store in the refrigerator.
Serving sizes are small. Double or triple the recipe as needed.