Roasted Tomato Caprese

It's been a hot minute since I've shared a recipe with y'all. Cooking makes me feel like I'm taking care of people I love. I try to do it often.

Generally, we have a few recipes that I make over and over and over because when our social schedule allows us the luxury of coking at home, we just tend to want what we like. 

Giada de Laurentiis and Ina Garten are my go-to chefs when I'm looking for a delicious recipe. I think their cooking styles truly embody all that is good and fresh, comforting and wholesome about food. 

Even better, the recipes are mostly easy to make and very easily tweaked to suit your own tastes. 

As an Italian that loves, adores,  can't live without Italian food .... my mouth has always watered at the sight of the mozzarella + basil + tomato combination.

It is so delicious there are no words.

Ina Garten's Roasted Tomato Caprese is too good not to share. 

What you will need:

(12) plum tomatoes, halved lengthwise, seeds removed

(1/4) cup olive oil, plus more for drizzling once the dish is assembled

(1 1/2) teaspoons balsamic vinegar

(2) large garlic cloves, minced

(2) teaspoons sugar

Kosher salt and Freshly Ground Black Pepper

(16) ounces fresh mozzarella (I buy a package already sliced)

(12) basil leaves, julienned

Directions:

1. Preheat the oven to 275 degrees F.

2. Arrange the tomatoes on a sheet pan with the cut sides up. Drizzle the olive oil and the balsamic vinegar on top. 

3. Sprinkle the garlic, sugar, salt and pepper. 

4. Roast for two hours, the tomatoes will begin to caramelize.

5. Arrange the tomatoes and the mozzarella alternately on a serving platter and scatter the basil on top. 

6. Season with salt and pepper, drizzle a little more olive oil on top.

I hope your family enjoys this recipe as much as we did. It truly is a treasure of a recipe. 

Also, be sure to check out my food column for Atlanta luxury lifestyle magazine, Sole of the South.

You can find my first feature of Atlanta's SEVEN Lamps at  South of the South "Dare to Dine": Seven Lamps

Cheers, darlings

B

Pinterest Recipe: Mozzarella, Tomato and Avocado Salad

Alright y'all,  I'm convinced the food blogger/pinterest maven/ recipe/photography queen Val SoCal can do no wrong when it comes to cooking.

I've blogged about her recipes before and because they've turned out smashingly, I keep on tryin' them.                

Yesterday I tried this recipe for a Mozzarella, Tomato and Avocado Salad and I'm happy to report that it was a slam dunk.

And that's because I love all things caprese. The Italian in me simply can't get enough.

This salad is a traditional caprese, only with the added avocados. They are smooth, delicious and the acidity from the lemon juice really brings out the avocado flavor.

What You'll Need

(1 carton) cherry tomatoes, sliced in halves
(1 carton) fresh mozzarella pearls
(1 avocado), peeled and diced
(1/3 cup) of fresh basil, julienned
(2 tablespoons) of fresh parsley, minced

(1/4 cup) of fresh lemon juice

(1/4 cup) of good olive oil

salt and pepper

*Note: Can serve over a baguette or ciabatta if a crostini is desired.

The Steps You'll Take:

1. In a large salad bowl, add the sliced tomatoes, mozzarella, parsley and basil.

2. In a separate mixing bowl make the dressing: whisk together the lemon juice, olive oil, salt and pepper. 

3. Toss the dressing with the mozzarella and tomato mixture. Toss to coat. Refrigerate for an hour prior to serving, allowing the mixture to really absorb the dressing.

4. Right before serving, toss in the diced avocado.

5. Serve and enjoy.

This makes for a quick and easy lunch option or a great side dish for dinner!

Cheers darlings, 

B