Yesterday was the first day of school, and like my elementary school self, I couldn’t sleep the night before. I know I dozed off a time or two, but it seemed as if I spent my night staring at the clock and going over my first day plans over and over again. So when I got home from a wonderful first day of school, I crashed on the couch after devouring dinner. And then after pulling myself from the couch, I resumed crash position in bed. So I’m sorry to say that I didn’t get a chance to write Monday Munchies. A true testament to my exhaustion.
However, I thought I would make it up to you by sharing a fun little recipe I whipped up last week. I had gotten these beautiful cherry tomatoes from the farmer’s market and needed to use some of them up. So i decided to use them as a side dish to our meal. Now I love, love, LOVE me some caprese dip in all of its chilled goodness, but I wanted a warm tomato side. So I figured, why not make a hot caprese salad?
The tomatoes don’t really need to be cooked here, just warmed. And I found that you want to add your mozzarella as late in the game as possible so it doesn’t turn into one giant blob of cheese. But it’s quick, simple, and a delicious way to spice up your dinner plate!
Hot Caprese Salad
2 tablespoons extra virgin olive oil
1 pint cherry tomatoes, cut into thirds or quarters
1 teaspoon chopped fresh rosemary
1/2 teaspoon ground fresh black pepper
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh basil
2 tablespoons shredded mozzarella
Add olive oil to a small saucepan and heat over medium-low heat until warmed. Add cherry tomatoes, rosemary, and pepper, stirring occasionally until warmed, about 3-4 minutes. Add balsamic vinegar and stir, letting cook for 1 minute. Add basil and mozzarella. Remove from heat and stir, letting the mozzarella begin to melt. Serve immediately.