here) with the roasted tomatoes. I changed it a little bit by using grape tomatoes instead of big roma tomatoes. I was also running short on time so I cranked up the temerature in the oven so they roasted quickly. They're not as sweet as the roma tomatoes but because they're so small, they worked very well. I bought some mozzarella cheese balls that were sitting in seasoned olive oil, and put them on toothpicks with some fresh basil. Because the tomatoes were so small, each pop made for the perfect bite! Next time you have only a little bit of time and need to make something that's not too filling but very satisfying, this is a great choice. The tomatoes can be served warm or at room temperature for a refreshing summer dish! P.S. You ABSOLUTELY can make this dish WITHOUT roasting the tomatoes (I just do NOT like raw tomatoes. ICK!).
What you'll need:
1 container grape tomatoes
1 container mozzarella balls (plain or seasoned is fine)
Olive oil & balsamic vinegar
1/2 tsp. kosher salt & pepper
Fresh basil leaves
1. Preheat your oven to 450* (if you're short on time. If you have 2 hours to spare, preheat to 275*).
2. Rinse your tomatoes then slice them in half, length wise, and place them in a large glass bowl.
5. Once finished cooking (your nose will know!!!) take them out and let cool for a few minutes so they're easy to handle.
6. Once cooled, place one half on a toothpick, followed by a mozzarella ball, basil leaf, and finally, the top half of the tomato. Repeat until you've used them all up and have enough to satisfy everyone!