Drizzled with balsamic vinaigrette, this simple Roasted Tomatoes Buffalo Mozzarella and Pine Nut Appetizer is a refreshing starter to any meal!
Tomatoes, buffalo mozzarella, toasted pine nuts, and fresh basil leaves topped with a simple homemade balsamic vinaigrette and served with sliced bread. Starters and appetizers cannot get much better than that!
This recipe uses simple yet appetizing fresh ingredients which are combined to create the perfect starter to any meal! With spring (and summer) coming up, (and who's not looking forward to that?), this dish should be the go-to appetizer to serve your guests over the hotter months.
Why this Recipe Works
This Roasted Tomatoes Buffalo Mozzarella and Pine Nut Appetizer is:
- Full of fresh ingredient flavours
- Super quick and easy
- A light and refreshing starter or appetizer during the warm summer months
- A great way to use up excess tomatoes when in season
- Great for dipping bread!
Ingredients for Roasted Tomatoes Buffallo Mozzarella and Pine Nut Appetizer
For this recipe, you will need a handful of fresh ingredients including tomatoes (cherry or grape), basil leaves, and buffalo mozzarella. This recipe also works great with burrata cheese. You will also need pine nuts for added crunchiness, olive oil, balsamic vinegar, and salt and pepper. If you feel that tomatoes are too acidic, you may also add some granulated sugar to neutralize the acidity.
How to Make Roasted Tomatoes Buffalo Mozzarella and Pine Nut Appetizer
The process for this recipe is actually very simple:
Step 1: Slice the tomatoes in half, place on a baking sheet, drizzle with olive oil and salt and roast for 40-45 minutes in the oven until they begin to bubble and burst.
Step 2: Whilst tomatoes are roasting, toast pine nuts for 1-2 minutes in a small pan on medium heat. In the meantime, drain mozzarella/burrata from excess water.
Step 3: Make the vinaigrette. Simply mix balsamic vinegar with extra virgin olive oil and set aside.
Step 4: Assembly - place roast tomatoes and buffalo mozzarella on a serving dish. Drizzle with balsamic vinaigrette and top with toasted pine nuts, salt and pepper. Serve with fresh basil leaves and sliced baguette!
Tips for the Best Appetizer
- You can use cherry tomatoes, grape tomatoes, or small Roma tomatoes for this recipe. If tomatoes are too big, slice in quarters instead of halves.
- You do not need to peel or remove the seeds before baking. Unfortunately, this recipe does not work with canned tomatoes.
- Once roasted, tomatoes will develop an intense and deep flavor, very different from the raw version. Also, the longer you roast the tomatoes, the more intense the flavor will be at the end.
- If you feel that tomatoes taste too acidic, sprinkle 1-2 tsp. of granulated sugar to neutralize the acidity.
- You can use burrata instead of buffalo mozzarella.
- You can use pistachios instead of pine nuts for an added taste.
How to Serve
Serve this Roasted Tomatoes, Buffalo Mozzarella and Pine Nut Appetizer with sliced baguette, crackers, or breadsticks! Drizzle with more olive oil, salt, and pepper as needed. This appetizer can be served warm or at room temperature.
Making Ahead and Storing
This appetizer is best served on the same day. Store any leftover roasted tomatoes in an airtight container in the fridge for up to 3 days. You can use roasted tomatoes as a pasta or pizza topping.
If you like this recipe, you might also like:
- Simple Caprese Salad Bites
- Caramelized Onion, Peach and Goat Cheese Crostini
- Cheese and Pineapple Sticks
Have you tried this Roasted Tomatoes, Buffalo Mozzarella and Pine Nut Appetizer? Let me know your thoughts in the comments below and don't forget to rate the recipe! Also, don't forget to follow Baked Fig on Pinterest, and Instagram to stay updated with any new recipes!
Roasted Tomatoes, Buffalo Mozzarella and Pine Nut Appetizer
- 300 g buffalo mozzarella (or burrata)
- 500 g fresh tomatoes (cherry and/or grape)
- 40 g pine nuts
- handful fresh basil leaves
- ¼ cup olive oil extra virgin (+ extra to drizzle)
- 3 tbsp. balsamic vinegar
- salt and pepper to taste
- 2 tsp. sugar (optional)
- Preheat the oven to 180°C (356F). Line a baking sheet with parchment paper.
- Wash and drain tomatoes. Cut in half lengthwise and place on baking sheet cut side up. Drizzle with olive oil and salt and roast in a preheated oven for 40-45 minutes.
- Whilst tomatoes are in the oven, place pine nuts in a small pan on medium-high heat and toast, stirring frequently for 1-2 minutes. In the meantime, drain mozzarella or burrata from excess water.
- In a small bowl, mix ¼ cup olive oil with 3 tbsp. balsamic vinegar.
- To serve, place roast tomatoes and buffalo mozzarella (or burrata) on a serving plate. Drizzle with balsamic vinaigrette, top with toasted pine nuts, fresh basil leaves, and salt and pepper, to taste. If tomatoes are too acidic, sprinkle with 1-2 tsp. of granulated sugar.