Recipe information
Total Time
1 1/4 hr
Yield
Makes 4 servings
Ingredients
1
pound plum tomatoes, quartered lengthwise
1
/3 cup extra-virgin olive oil, divided
1
/4 cup basil leaves
1
pound cold salted fresh mozzarella, sliced 1/3 inch thick
2
tablespoons balsamic vinegar
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Preparation
Step 1
Preheat oven to 400°F with rack in middle.
Step 2
Toss tomatoes with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper. Roast tomatoes, cut sides up, in 1 layer in a 4-sided sheet pan until skins are wrinkled and beginning to brown on bottom, about 45 minutes. Cool completely.
Step 3
Cut basil into very fine shreds. Arrange mozzarella and tomatoes on plates and sprinkle with basil. Drizzle with vinegar and remaining oil. Season with pepper.