Roasted tomato Caprese salad with a parmesan crust

Total time: 55m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 378 Kcal, 13g Protein, 23g Carbohydrates, 25g Fat


  • Parmesan crust
  • 0.5 puff pastry dough, rolled into a rectangle (approx. 160 g)
  • 2 tsp sesame seeds (white or black)
  • 30 g Parmesan
  • Salad
  • 500 g vine-ripened cherry tomatoes (red and yellow, if possible)
  • 1 red chilli, cut into rings, deseeded
  • 2 tbsp olive oil
  • 2 tsp liquid honey
  • 0.5 tsp coarse sea salt
  • 150 g mozzarella, sliced
  • 2 tbsp balsamic vinegar
  • a little pepper, ground
  • some basil leaves

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  • Parmesan crust

    Cut the pastry dough lengthwise into 4 strips and place on a tray lined with baking paper. Grate the parmesan over the top and scatter with sesame seeds. Bake: for approx. 25 mins. in an oven preheated to 180°C (convection). Remove, leave to cool. Serve with the salad.
  • Salad

    Place the tomatoes, still on the vine, on an oven tray lined with baking paper. Mix together the chilli, oil, honey and salt and pour over the tomatoes. Bake: along with the crust: for approx. 25 mins. in an oven preheated to 180°C (convection). Allow the tomatoes to cool a little and transfer to a plate. Top with the slices of mozzarella, drizzle with balsamic vinegar, season with pepper and garnish with basil.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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