|200 g||rosa tomatoes — halved lengthwise|
|100 g||cherry tomatoes — halved|
|large pinch||coarse salt|
|3 tbsp||Westfalia Plain Avocado Oil|
|3 tbsp||Westfalia Lemon Flavoured Avocado Oil|
|3 sprigs||fresh rosemary — leaves stripped from the stalks|
|100 g||exotic tomatoes — or more cherry tomatoes, quartered|
|1-2||medium tomatoes — cut in wedges and then halved|
|120 g||bocconcini — halved or torn; or mozzarella, cubed; or ricotta cheese, crumbled|
|3||ripe avocados — halved, thinly sliced and fanned|
|salt and black pepper — to taste|
Oven-roasted tomatoes: Preheat oven to 180 °C. Line a baking tray with baking paper.
Place rosa and cherry tomatoes on the baking tray in a single layer. Sprinkle coarse salt over. Roast for 15-20 minutes or until cooked and almost dried, but still holding their shape.
Caprese: Place oven-roasted tomatoes with any pan juices, avocado oils and rosemary in a bowl and mix through. Add fresh tomatoes and cheese to the oven-roasted tomatoes and toss through gently.
Marinate tomato mixture for about 10-15 minutes.
Place avocados cut side down on a large platter or individual plates and fan slightly. Top with tomato mixture and fresh basil.
Season with salt and a grind of black pepper and drizzle with the remaining tomato marinade. Serve as a starter, salad, side dish or part of a festive meal.
Westfalia Garlic Flavoured Avocado Oil will also be delicious in this recipe. Substitute 15 ml (1 tbsp) of the plain avocado oil with garlic-flavoured avocado oil.
When fresh avocados aren’t available, enjoy the tomato mixture with dollops of Westfalia Plain Guacamole.
The tomato mixture and avocado will be delicious as part of a brunch or breakfast. Enjoy with eggs and toasted ciabatta.
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