Sheet Pan Caprese Salad
Prep Time: 15 min.
Bake Time: 25-30 min.
Servings: 8
Difficulty: Begginer
A delicious appetizer with the fresh flavor of tomatoes and basil.
Ingredients
12 Rhodes Artisan French Rolls, thawed from the freezer
6 tomatoes, halved
4 Tbsps olive oil, divided, plus extra for drizzling
Kosher salt and freshly ground black pepper
7 ounces mixed color vine-ripened cherry tomatoes, halved
1 tsp sugar
1 to 2 tsp red wine vinegar
1 garlic clove, grated
2 balls mozzarella, drained and patted dry
Large handful of basil
- Preheat the oven to 350°F.
- Cut each roll into four pieces.
- Spread the Artisan French Roll pieces and tomato halves out on a baking sheet. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Cook in the oven, gently stirring the rolls halfway through, 25-30 minutes. Remove from the oven and cool for 10 minutes.
- Meanwhile, put the halved cherry tomatoes into a bowl. Sprinkle with plenty of salt and a pinch of sugar and set aside in a warm place for a few minutes.
- Place the cherry tomatoes on the baking sheet once removed from the oven.
- Add the vinegar to any juices in the bowl, along with the garlic, salt and pepper and the remaining 2 tablespoons olive oil. Stir to combine, then pour over the tomatoes and rolls.
- Tear the mozzarella into pieces and add to the baking sheet; scatter with basil. Serve the salad on the tray for ease or transfer it to a platter, with some extra oil drizzled over the top.
Baking Notes
- This recipe also works great with our Sourdough Rolls!
