Roasted Tomato and Mozzarella Stack
Serves 215 mins prep35 mins cook
A spectacular roasted tomato and mozzarella stack, perfect for a quick lunch or a weeknight dinner. Tomatoes are roasted with an olive oil, Parmesan, and herb dressing, then stacked with fresh mozzarella and topped with an olive mixture.
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What you need
Instructions
Slice tomatoes about 1/4 inch thick. Place on parchment or foil lined baking sheet. Preheat oven to 350°F. In a small bowl, whisk about 3 tbsp olive oil, 1 1/2 tbsp Parmesan cheese, 1/8 tsp kosher salt and pepper. Chop up 1/2 tbsp of any herbs you have. Whisk together and spoon on top of tomatoes. Make sure to reserve any leftovers of this mixture! Place in the oven for about 30 minutes. Then kick on the broiler for about 4 minutes, make sure you watch it carefully. Remove from oven. Carefully place them on a plate, stack with mozzarella cheese (feta would also work well!). Add some chopped olives to any leftover dressing in the bowl, mix together. Spoon this mixture over top of the stack!View original recipe