Indulge in the perfect harmony of creamy buffalo mozzarella and sweet semi-candied tomatoes! 🍅🧀 This elegant yet simple dish bursts with summer flavors—juicy tomatoes slow-roasted to intensify their natural sweetness, paired with velvety mozzarella and fresh basil. Ideal as an appetizer or light lunch, it’s a crowd-pleaser that celebrates Italian ingredients with minimal effort. ✨ Ready in under an hour!
Fresh buffalo mozzarella draped over semi-candied cherry tomatoes, slow-roasted with garlic and herbs for a caramelized, jammy finish. Finished with basil and a drizzle of olive oil.
Preheat oven to 325°F (160°C). In a bowl, toss halved tomatoes with 1 tbsp olive oil, brown sugar, garlic, oregano, salt, and pepper. Spread on a parchment-lined baking sheet.
Roast for 30–35 minutes until tomatoes blister and edges caramelize. Remove and let cool for 10 minutes.
Arrange mozzarella pieces on a platter. Top with semi-candied tomatoes and their juices. Drizzle with remaining olive oil and balsamic glaze (if using). Garnish with fresh basil and season with pepper. Serve at room temperature.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
🍅 Tomato Tip: Use ripe, in-season cherry tomatoes for the best flavor. Adjust sugar based on tomato sweetness.
🧀 Mozzarella Magic: Buffalo mozzarella’s creamy texture is key—substitute with fresh cow’s milk mozzarella if needed.
⏱️ Make Ahead: Roast tomatoes up to 2 days ahead; store refrigerated. Assemble just before serving.
🌿 Garnish Game: Add toasted pine nuts or arugula for extra crunch/pep!