Roasted Tomato Mozzarella Bites

Each time I make these Roasted Tomato Mozzarella Bites, they disappear so fast I can never take any photos.  Believe me, when you make them yourself, you’ll know exactly what I mean.

The beauty about these nibbles is the roasted tomatoes. I know; slicing up fresh tomatoes, plopping on some fresh mozzarella and basil, dribbled with some olive oil and sea salt and it’s done, right? OK. Yes, I hear you.  But we don’t always get the greatest of tomatoes ALL the time.

There’s nothing to beat homegrown but when we can’t grow our own tomatoes and we’re left with slightly tasteless ones when they’re out of season or a bit tired at the supermarket, then this is the answer. Roasting the tomatoes for a few minutes first makes all the difference.

Roasted Tomato Mozzarella Bites

Roasted Tomato Mozzarella Bites

No Need for Fancy Ingredients

The concentrated tomato flavour by quick-roasting in the oven means that there’s no need for any fancy extra ingredients.  Keep it simple. I use the longer tomatoes, as they give off less juice and so ideal for roasting quickly (e.g. Torino, Roma).

Torino Tomatoes at the French market

You’ll just need good quality fresh mozzarella (bufala even better): either balls or chopped into little bite-sized pieces.  Top each tomato slice along with a bit of fresh basil, salt and olive oil – if you really need to. To top it, here’s my Italian-blooded friend, Christina Conte, talking about the reasons to hold back on balsamic etc. on Caprese salads!

The flavour ends up being so full of blissful tomato, that you’ll just want to eat it as is. Don’t believe me? Just try it!

As I watched our cherry tomato plant just roast in the soaring temperatures this week to over 40°C, I could have probably done this recipe just by picking them directly off the plant and forgetting about the oven! Speaking of which, have you tried these salted toffee cherry tomatoes?

Luckily for us, our mini dwarf basil plant hasn’t grilled completely in this Parisian heatwave. To top it, we’ve got some pretty little basil flowers that are totally edible too. If you’re one of these people who puts the flowers to the side of the plate or picks them off, please don’t. The herb flowers pack a punch with a concentrated basil that explodes on the palette!

Roasted Tomato Mozzarella Bites

Roasted Tomato Mozzarella Bites

Great party food, excellent served with drinks at any time of year.  By roasting the tomatoes, the flavour is concentrated and so even the blandest of tomatoes can be livened up for a party – although the better the tomatoes, the more your toes will curl with the pure and simple taste. Cheers!

5 from 7 votes
Roasted tomato mozzarella bites
Roasted Tomato Mozzarella Bites
Prep Time
15 mins
Cook Time
20 mins
Cooling Time
15 mins
Total Time
50 mins
 

Easy Caprese tomato mozzarella & basil bites are concentrated in flavour with roasted tomatoes, making them great party food and full of flavour at any time of year.

Course: Appetizer, Drinks, Side Dish, Snack, Starter
Cuisine: Italian, Mediterranean
Keyword: appetizers, party food, tomato mozzarella
Servings: 10 people
Calories: 94 kcal
Author: Jill Colonna
Ingredients
  • 5 Tomatoes (organic) (I use Roma, long tomatoes)
  • 1 tsp fleur de sel sea salt
  • pepper, to taste (optional)
  • 2 tbsp olive oil extra virgin
  • 300 g (11oz) fresh mozzarella balls (if small, one per tomato slice, otherwise cut in half)
  • 1 tbsp fresh basil leaves to top each tomato
Instructions
  1. Slice the tomatoes not too thinly (about 1.5cm) so that they'll roast and not burn (they should be still wet when done). Place slices on baking parchment on a baking tray. Roast in the oven at 170°C/150°C fan/340°F/Gas 3 for about 20 minutes until roasted but not brown.

  2. Leave to cool on the baking tray. Meanwhile, place the mozzarella balls in a bowl with the olive oil, sea salt and pepper, if using.

  3. Place the basil then mozzarella balls on each tomato slice and using a tooth pick, lift off each tomato slice, skewering the pick into the tomato and mozzarella and transfer to a serving plate. If there are leftover tomato slices, place one on top to make a sandwich.

Recipe Notes

Excellent with a glass of chilled white, rosé or red wine or try a French Kir Royal for something different.

Jill Colonna

MadAboutMacarons.com

 

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14 replies
    • Jill Colonna
      Jill Colonna says:

      Thanks, Peggy. As of a couple of years ago, I got tired of tomatoes that were a bit bland – even our so-called organic ones – so when I tried roasting them first it completely changed their taste to concentrated bliss. It’s great now for any time of year!

      Reply
    • Jill Colonna
      Jill Colonna says:

      Thanks, Nickki. I’ve got news for you – you’ll probably eat the whole plateful, as we do – too easily!

      Reply
  1. Carol gillott
    Carol gillott says:

    5 stars
    Thank you Jill!
    I just put my leftover cerises allongées in the fore to zest up my salad. I do in fact sprinkle the overused balsamic on top. I read you don’t need to use olive oil with roasted veggies, just Balsamic will nicely carmelize them. Sorry ;((

    Reply
    • Jill Colonna
      Jill Colonna says:

      Sounds lovely too, Carol – and a different recipe. Do try these too! The emphasis is on the pure taste of the tomatoes. Hugs J x

      Reply
  2. Christina Conte
    Christina Conte says:

    5 stars
    Bravissima! Love the idea of roasting the tomatoes first (saw your sun cooked tomatoes on IG)! We had that last year 🙁 I also have to give you two thumbs up as you didn’t add balsamic! As much as I adore vinegar, classic Caprese concoctions don’t need it if you use flavorful ingredients! 🙂 Lovely for a cocktail party, too! Grazie, Jill!

    Reply
    • Jill Colonna
      Jill Colonna says:

      Well that’s the biggest compliment indeed coming from my favourite Italian-blooded lass! Thanks, Christina. If we added balsamic or anything else, then the tomato just wouldn’t be the same (and not even worth the wee extra effort of roasting them). Simplicity indeed – the only extras we need? Wine!

      Reply
  3. Betty
    Betty says:

    5 stars
    Looks perfectly lovely to me, Jill and one of my favorite summertime flavor combinations! Great idea about roasting the tomatoes and as for the herbs and flowers, you know how I feel about edible leaves and flowers from the garden! I agree with you! Please eat them and don’t pick them off!! They are part of the entire flavor of the dish!!

    Reply
    • Jill Colonna
      Jill Colonna says:

      I’m thinking of you, Betty, with these miniature basil flowers – perfect for your teeny teatime tales. So glad to hear you eat the flowers too!

      Reply
      • Betty
        Betty says:

        Thank you for thinking of me, Jill and I’m sure great minds must be thinking alike, as I had already planned to include a teeny tomato mozzarella sandwich to my Teeny Tea coming up in just a few days!!!

        Reply

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