Baked Tomato Mozzarella Appetizer
I have made this three times in the last two days and that, my friends, is how we know it’s a winner! Ha!
This makes a delicious lunch but I think this would really shine as an appetizer for a dinner party. All you have to do is drop your ingredients into a baking dish and set it in your oven.
A few things I love about this dish: Tomatoes are at the height of perfection. A perfectly ripened summer tomato is one of life’s greatest gifts. I don’t even think I’m being dramatic. They really are sooo incredible. Also, the smell that is going to take over your home when this is cooking is other worldly. Oh my gah. It smells sweet and tart and overall pretty dang intoxicating. I also love how the oils and juices from the tomatoes mix together and create a confit of sorts with the garlic cloves. And then you have the melty, gooey cheesey mozzarella. Goodness me it is so good. I like to serve this with crackers and use it as a spread. Save the oils at the end (if there is anything left) and drizzle it over salad greens!
I hope you make this and enjoy!
If you do, and you’re on Facebook or Instagram, be sure to tag me @mydailydelish so I can see your creations!
Note: I made this in a smaller baking dish, and therefore used less tomatoes. You can very easily scale this up to a larger size baking dish. Just up the amount of tomatoes and mozzarella you use!
BAKED TOMATO MOZZARELLA APPETIZER
Prep time: 5 minutes Bake time: 30-40 minutes
INGREDIENTS
3 heirloom or on-the-vine tomatoes, sliced
15-30 mixed variety small tomatoes cherry or grapes work great
10-20 whole garlic cloves
4-6 oz sliced fresh mozzarella
7-8 pieces of fresh basil, chiffonade
1 t salt and 1/2 t pepper
3 T olive oil
DIRECTIONS
Preheat oven to 375 degrees F.
1.) Slice heirloom tomatoes into 1/2” thick pieces.
2.) Arrange tomatoes, mozzarella slices and garlic cloves in a baking dish. Choose a baking dish large enough to allow the ingredients to be in a single layer.
3.) Drizzle tomatoes and mozzarella with olive oil, and sprinkle on a teaspoon of salt and half a teaspoon of black pepper.
4.) Bake at 375 degrees for 30 minutes. Check tomatoes to ensure they aren’t burning and add more olive oil if necessary.
Add in basil strips and bake for an additional 2-3 minutes until basil melts into the cheese. Serve with crackers or bread. Enjoy!
And just as a final reminder. Tomatoes adore salt! Taste and add more if necessary.
