Recipe courtesy of Giada De Laurentiis
Roasted Caprese Bites
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 12 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 283
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 66 mg
- Sodium
- 533 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 12 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 283
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 66 mg
- Sodium
- 533 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F.
- Using a small serrated knife, cut off the top eighth of each tomato and hollow out the insides, leaving the sides intact. (Discard the seeds and insides.) Slice a small sliver off each tomato bottom so it sits flat. Drain well on paper towel, taking care to dry the inside.
- Sprinkle the tomatoes with 1/4 teaspoon salt. Stuff each tomato with a pinch of the chopped basil and a mozzarella ball and set on a small rimmed baking sheet.
- Combine the breadcrumbs with the olive oil, oregano and the remaining 1/2 teaspoon salt in a small bowl. Divide the mixture among the tops of the tomatoes.
- Bake until golden and the cheese is melted, about 10 minutes. Allow to cool for 10 minutes, then serve warm.
