Roasted tomato Caprese salad with a parmesan crust

Roasted tomato Caprese salad with a parmesan crust

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

Ingredients

4 person

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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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Parmesan crust

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

Salad

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

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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.

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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