Roasted Tomatoes, Buffalo Mozzarella and Pine Nut Appetizer
Drizzled with balsamic vinaigrette, this simple Roasted Tomatoes, Buffallo Mozzarella and Pine Nut Appetizer is a refreshing starter to any meal!
- 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.
Calories: 579kcal | Carbohydrates: 16g | Protein: 22g | Fat: 48g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 431mg | Potassium: 526mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3769IU | Vitamin C: 38mg | Calcium: 2255mg | Iron: 2mg