Roasted tomato Caprese salad with a parmesan crust

Roasted tomato Caprese salad with a parmesan crust

Total: 55 Min. | Active: 30 Min.
Nutritional value / people: 378 kcal
, Fat: 25 g
, Carbohydrate: 23 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Parmesan crust

½ puff pastry dough, rolled into a rectangle (approx. 160 g)
30 g Parmesan
2 tsp sesame seeds (white or black)


500 g vine-ripened cherry tomatoes (red and yellow, if possible)
1 red chilli, cut into rings, deseeded
2 tbsp olive oil
2 tsp liquid honey
½ tsp coarse sea salt
150 g mozzarella, sliced
2 tbsp balsamic vinegar
a little pepper, ground
some basil leaves
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How it's done

Parmesan crust

Cut the pastry dough lengthwise into 4 strips and place on a tray lined with baking paper. Grate the parmesan over the top and scatter with sesame seeds.

Bake: for approx. 25 mins. in an oven preheated to 180°C (convection). Remove, leave to cool. Serve with the salad.


Place the tomatoes, still on the vine, on an oven tray lined with baking paper. Mix together the chilli, oil, honey and salt and pour over the tomatoes.

Bake: along with the crust: for approx. 25 mins. in an oven preheated to 180°C (convection).

Allow the tomatoes to cool a little and transfer to a plate. Top with the slices of mozzarella, drizzle with balsamic vinegar, season with pepper and garnish with basil.

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