Caprese Salad with Roasted Tomatoes and Basil Pesto

Ingredients:

• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 ounces fresh mozzarella, sliced
• 1 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese
• 1 garlic clove
• 1/4 cup extra virgin olive oil
• Balsamic glaze for drizzling

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cherry tomatoes with olive oil, salt, and pepper on a baking sheet.
3. Roast the tomatoes in the oven for 20 minutes, or until they are blistered and caramelized.
4. While the tomatoes are roasting, prepare the basil pesto by blending the basil leaves, pine nuts, Parmesan cheese, garlic, and extra virgin olive oil in a food processor until smooth.
5. Once the tomatoes are done, remove them from the oven and let cool slightly.
6. On a serving platter, layer the sliced mozzarella and roasted tomatoes.
7. Drizzle the basil pesto over the mozzarella and tomatoes.
8. Finish with a drizzle of balsamic glaze and additional salt and pepper if desired.