WARM CAPRESE SALAD
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- 2 pints, cherry tomatoes
- 4 sprigs, thyme
- 4 cloves, garlic – smashed
- 1/4 cup, il Fustino Arbequina EVOO
- 8 ounces, mozzarella – torn into pieces
- flaky salt
- sourdough bread (We used the Baker’s Table Country Round)
- il Fustino Black & Basil
Preheat oven to 350°.
Put the tomatoes, garlic and thyme onto a lined baking sheet and drizzle with the EVOO and sprinkle with salt.
Roast for 40-45 minutes. Let cool.
Place torn mozzarella onto a serving platter and spoon the warm tomatoes over. Sprinkle with more salt. Drizzle with Black & Basil.
Serve with toasted bread (great for soaking up the tomato juices.