Roasted Tomato Caprese Panzanella
[inspired by my roasted autumn panzanella]
serves about 4
4 cups grape tomatoes
4 cups cubed multigrain bread
6 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 1/2 cups fresh mozzarella balls/pearls (I cut a few balls into fours)
15-20 fresh basil leaves
a heavy dose of balsamic glaze
Preheat oven to 400 degrees F. On one baking sheet, lay the tomatoes down and drizzle with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. On a separate baking sheet, place the cubed bread and toss it with 2 tablespoons of olive oil. Place both sheets in the oven. Roast the tomatoes for a full 20 minutes, tossing once during cooking. Toast the bread for 10-12 minutes, until golden, tossing 2-3 times during cooking.
Place mozzarella on a paper towel to remove a bit of the moisture and water. Chop any larger basil leaves, leaving the smaller ones intact if desired.
In a large bowl, add bread, tomatoes, basil, remaining salt and pepper. Gently toss with two large spoons, trying to keep the tomatoes intact for pretty visual purposes. Drizzle the remaining olive oil over the salad, and then add on a liberal drizzle of balsamic glaze. Serve immediately.
