Cloud Caprese Cups (Marinated Tomato Salad with Whipped Mozzarella)
A delicious combination of both fresh and roasted tomatoes gets a quick marinade treatment and are topped with fluffy whipped mozzarella.  If you can’t find basil paste, just finely julienne some fresh basil leaves until you have about 1 heaping tablespoon.
- Yield: 4 servings 1x
Ingredients
Scale
24 oz. cherry or grape tomatoes
2 TBSP olive oil, plus extra for cooking
Salt and pepper, to taste
2 tsp basil paste (from your grocer’s produce section)
1 TBSP balsamic vinegar
8 oz. fresh mozzarella (I like to use the little bocconcini balls)
¼ cup ricotta
Instructions
- Preheat your oven to 400 degrees F. Adjust your rack to the middle position.
- Place half of the tomatoes on a large baking sheet and drizzle with a little olive oil to coat. Season with salt and pepper. Roast for 15 minutes or just until they begin to burst and shrivel.
- Halve the rest of the tomatoes and place them in a large bowl along with 2 TBSP olive oil, the basil paste, and the balsamic vinegar. Season with a little salt and pepper, to taste. Toss it all, taste it – adjust the amounts of any ingredient to suit your taste. Pop this in the fridge and allow the tomatoes to “marinate” for at least 20 minutes.
- When the roasted tomatoes are done, add them to the bowl with the fresh marinated tomatoes. Toss to mix.
- Meanwhile, add the mozzarella to a blender along with the ricotta, 1/3 cup water and a generous pinch of salt and pepper. Blend until very smooth and creamy. Just keep adding a little water until it gets moving for you – sometimes I need more than 1/3 cup. Taste and season again, if needed.
- To serve, spoon some of the tomato mixture into each of 4 serving cups. Top with some of the whipped mozzarella and enjoy.Â
Notes
NOTE: These can be made up to a day in advance and chilled until needed.Â