Roasted Tomato Caprese Salad

Want to try a fantastic variation of the much-loved, traditional Caprese Salad?  Well here you are.  And oh my, is it fabulous!  My friend made it for a bunch of us girlfriends and everyone was oohing and aahing!  I couldn't wait to pick up some fresh mozzarella and tomatoes and share it with you all.  The roasted tomatoes and creamy cheese are arranged on pesto, then drizzled with hot garlic-chili oil.  It is a beautiful and delicious appetizer and a fun twist on a favorite classic.  Enjoy!

Roasted Tomato Caprese Salad
submitted by Brittany ~ The Sisters Cafe

4 medium tomatoes on the vine
3 Tb olive oil
2 garlic cloves, minced
2 pinches red pepper flakes
2 pinches kosher salt
6 oz fresh mozzarella (1 large ball)
3-4 Tb pesto

Preheat oven to 400 degrees F.  Place the tomatoes, still on the vine, in a small baking dish.  Combine olive oil, garlic, red pepper flakes, and salt.  Drizzle over tomatoes.  Roast the tomatoes for about 15-20 minutes until the skin on the tomatoes is splitting and there is some golden color to them.

While the tomatoes are roasting, place several spoonfuls of pesto on a large plate.  Cut fresh mozzarella ball into slices and arrange over the pesto in a circular pattern.
When you remove the tomatoes, hot from the oven, place them on top of the mozzarella.  Then pour the oil in the bottom of the dish over the tomatoes and cheese.   Serve while the tomatoes are hot and the cheese will be melting and stringy.