Ingredients:

  • 1 lb cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, thinly slivered
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 8 oz fresh mozzarella pearls (ciliegine)
  • 1 cup fresh basil leaves, hand-torn
  • 2 tbsp balsamic glaze

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the 1 lb cherry tomatoes on your rimmed baking sheet in a single layer.
  2. Drizzle the tomatoes with the 2 tbsp extra virgin olive oil. Scatter the 2 slivered garlic cloves over the top, then sprinkle with 0.5 tsp sea salt and 0.25 tsp cracked black pepper.
  3. Roast for 15 minutes until the skins shatter and the tomatoes begin to slump, releasing their juices.
  4. Remove from oven and let sit for 2 to 3 minutes. This cooling phase prevents the mozzarella from melting completely upon contact.
  5. Transfer the warm tomatoes and all the pan juices to a shallow serving bowl. Add the 8 oz mozzarella pearls.
  6. Scatter the 1 cup of hand torn basil over the mixture. Use a spoon to gently fold the ingredients once or twice — just enough to coat the cheese in the warm tomato oil.
  7. Drizzle the 2 tbsp balsamic glaze in a zig zag pattern across the top. Serve immediately while the tomatoes are still warm and the cheese is just beginning to soften.