Roasted Caprese with Pesto Toasted Pitas

A classic Caprese, roasted to perfection, and tossed with roasted garlic, fresh mozzarella, and basil, and served along side pesto toasted pitas! A fantastic appetizer for any occasion!

Roasted Caprese with Pesto Pitas | Fabtastic Eats Some days, I just don’t know what to talk to you about. I hate to just keep writing and writing about nonsense, because if it’s not interesting to me at the moment, why on earth would you be interested in reading it? If there is no enthusiasm, then the entire thing is a drag. Plus you’re mostly here for the food anyways! Am I right?!

Roasted Caprese with Pesto Pitas | Fabtastic Eats Roasted Caprese with Pesto Pitas | Fabtastic Eats SO! Today, I’m not going to yap on about anything, I’m going to give you photos of this absolutely amazing Roasted Caprese, and let the photos do most of the talking!

Roasted Caprese with Pesto Pitas | Fabtastic Eats I’ve made this Roasted Caprese on numerous occasions and parties, most recently I brought it to a BBQ, and this was the first time I served it up with pesto roasted pita bread, so wonderful! We couldn’t stop inhaling it! It’s really a terrific combo! And don’t worry about serving it warm, I mean, you totally can if you want, but I’ve served it both warm from the oven, and at room temp, or from the fridge, and it’s positively mouthwatering however you do it!

Make this for your labor day party or your last summer hurrah, and I’m positive it’ll be a hit!

Roasted Caprese with Pesto Pitas | Fabtastic Eats

Roasted Caprese with Pesto Pitas

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Yield: Serves 8-12

Roasted Caprese with Pesto Pitas

A classic Caprese, roasted to perfection, and tossed with roasted garlic, fresh mozzarella, and basil, and served along side pesto toasted pitas! A fantastic appetizer for any occasion!

Ingredients

  • 40 ounces grape tomatoes, halved
  • 2 Tablespoons olive oil
  • salt and pepper
  • 3-4 garlic cloves, peeled
  • 6 ounces fresh mozzarella, cubed
  • 1 cup fresh basil, julienned
  • Balsamic glaze for drizzling (optional)
  • 10 whole wheat pita pockets, each cut into six triangles
  • 1/4 cup pesto

Directions

  1. Preheat your oven to 350°. Load a large baking sheet with the halved grape tomatoes and garlic cloves. (I had to do two baking sheets to hold all the tomatoes)
  2. Drizzle on the olive oil and a few crack of salt and pepper. Toss all around to fully coat everything, then flip them all cut side up, and pop in the oven for 3-40 minutes. Remove and allow to cool for minutes before transferring the tomatoes to a large bowl, and smashing in the roasted garlic.
  3. Add in the cubed mozzarella and basil, toss everything together. Drizzle on the balsamic glaze.
  4. Meanwhile, slice all your pitas into small triangles and arrange on a baking sheet, brush each one with a little pesto, and pop in the 350° oven for about ten minutes, until slightly crispy. (I had to do a few trays of these as well.) Remove and serve along side the roasted caprese! Enjoy!

Notes

This recipe makes a pretty large amount. I've served it at parties. If you're just making it for a couple friends, feel free to cut it in half!

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