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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!
Prep Time45 mins
Course: Appetizer
Cuisine: Mediterranean
Servings: 3
Calories: 579kcal


  • 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