Roasted Cherry Tomato and Bocconcini Caprese
So impressive to look at – yet deceptively easy – this twist on the classic caprese salad is a delight. Don’t stint on the oil as it helps carry the tangy flavour of the cherry tomatoes.
Ingredients
2 punnets cherry tomatoes
¼ cup extra virgin olive oil
A few sprigs of thyme
1 tub Clevedon Buffalo bocconcini
A small tin anchovy fillets
¼ cup olives, pitted
Method
Preheat the oven 160°C.
In a baking dish, put the cherry tomatoes, olive oil, and sprigs of thyme and season with salt and pepper. Roast for 30 minutes or until the tomatoes are just beginning to burst. Set aside to cool for at least 10 minutes.
Put the tomatoes and any juices onto a serving platter. Rip the bocconcini balls in half and scatter over the tomatoes, along with the anchovy fillets and olives. Season with salt and pepper to serve.