Caprese with Artichokes & Basil

Name: Caprese with Artichokes & Basil
Yield: Serves 4
Ingredients: Kosher salt and freshly ground pepper; ½ lb (250 g) bocconcini (fresh mozzarella cheese balls), drained and halved; 1¼ cups (8 oz/250 g) artichoke hearts, drained well and chopped; 1½ cups (9 oz/280 g) cherry tomatoes, quartered; ¼ cup (¼ oz/7 g) packed fresh basil leaves, chopped, plus more for garnish; 1 tablespoon balsamic vinegar; 3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Ingredients

Caprese with Artichokes & Basil

1½ cups (9 oz/280 g) cherry tomatoes, quartered

Main course
Gluten-free
Vegetarian

Method

In a large bowl, stir together the roasted eggplant cubes, the cherry tomatoes, bocconcini, artichoke hearts, basil, oil, and vinegar, and season with salt and pepper. Fill the eggplant cavities so they are piled high, and roast until warm throughout and cheese begins to melt, about 10 minutes. Garnish the eggplant halves with basil and serve right away.