Roasted Tomato and Mozzarella Salad

Circle B Kitchen

4 cups grape or cherry tomatoes (a mixture of colors and sizes)

4 garlic cloves, sliced

1 lb fresh mozzarella (preferably packed in water) and thinly sliced

1/3 cup olive oil

kosher salt

Fresh ground black pepper

A handful of basil leaves, torn

1. Heat the oven to 400 degrees. Spread the tomatoes on a baking sheet large enough to hold them in a single layer. Add the garlic cloves. Drizzle with the olive oil and season with salt.

2. Roast the tomatoes until they begin to caramelize, about 25 minutes. Remove from the oven and let cool completely.

3. Arrange the mozzarella slices on a platter. Spoon the tomatoes and their juices over the cheese. Season with salt and pepper. Scatter the basil leaves on top and serve with fresh, crusty bread.