Roasted Tomato Caprese Skewers – your favorite antipasto salad, on a stick! Roasted tomatoes makes this more flavorful, with a roasted garlic vinaigrette.
It seems to me that once the calendars flip to September, all of a sudden, there is this unspoken understanding that we can open the pumpkin floodgates, unleashing a pumpkin-spice flood, despite the fact that you can’t find a single fresh pumpkin in the markets. At least I can’t find any pumpkins near me, other than in a can…or maybe pumpkin shaped candy corn.
Don’t even get me started on how the Halloween candy is on display way too early, too.
Are you ready? I’m not. I’m still holding on to summer, and this time of year, it’s all about the tomatoes. Besides, we still have apples and pears and figs to think about, it seems unfair to them to skip right past them and jump right into the pumpkin patch.
So, let’s hold on to the tomatoes, shall we? Our garden is still going strong and I can’t stop with the roasted tomatoes. These Roasted Tomatoes Caprese Skewers are just what I’m craving — little flavorful bites that work just as well for a get together as it does for a picnic or school lunch!
While you’re at it, roast a few extra batches of tomatoes…these little flavor bombs are so versatile and so delicious, you’ll want to throw them into so many things, from pizza to tomato jam, or even a fire roasted tomato harissa!
The pumpkins can wait.
Roasted Tomato Caprese Skewers
- 2 pints cherry tomatoes
- 3 cloves garlic
- 6 tablespoons olive oil divided
- kosher salt to taste
- freshly ground pepper to taste
- 6 oz farfalle pasta
- 16 oz containers fresh small mozzarella cheese balls
- wooden skewers
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons balsamic vinegar
- 2 teaspoons herbes de Provence
- 1/4 cup fresh basil finely chopped, divided
- Preheat the oven to 350°F with the rack placed in the center of the oven.
- Toss the tomatoes and garlic cloves with 3 tablespoons olive oil on a rimmed baking sheet. Season with salt and pepper. Roast for about 30-45 minutes, or until browned and just about bursting. You don’t want to over roast them so that you can still thread it onto a skewer.
- While the tomatoes roast, bring a pot of water to a rolling boil Generously salt the water and drop in the pasta. Cook according to the pasta package directions until the pasta is al dente. Drain under cold water and set aside.
- Assemble the skewers by threading the pasta, roasted tomato, and mozzarella, alternating as you go. Place on a baking sheet and repeat with remaining ingredients.
- Make the dressing by whisking together the remaining 3 tablespoons olive oil, peeled roasted garlic, Dijon mustard, white balsamic vinegar, herbs de Provence, and about half of the fresh basil. Season with about 1/2 teaspoon salt and pepper, to taste. Drizzle over the skewers and allow it to marinate for about 45 minutes. Garnish with remaining fresh basil before serving.