Fire Roasted Tomato Arugula Caprese

main_Fire Roasted Tomato Arugula Caprese


  • • 1 baguette
  • • 1 28oz can Muir Glen Whole Fire
  • • Roasted Tomatoes
  • • 1 cup baby arugula
  • • 8 oz fresh mozzarella cheese
  • • olive oil
  • • balsamic vinegar
  • • kosher salt
  • • black pepper


Prep Time: 20 Min

Total Time: 20 Min

  1. Cut baguette into 1/2" thick slices.
  2. Drain whole tomatoes, then cut 3-4 slab slices from the sides of each tomato. You're looking for a solid oval with fire roasted skin on one side. Slabs should fit comfortably on a baguette round. Cut in half if large.
  3. Cut mozzarella into slices that will fit on the baguette without hanging over to much.
  4. To assemble; drizzle the baguette slices with a little olive oil, add a few arugula leaves, then a slice of mozzarella cheese. Drizzle some balsamic vinegar on the cheese (don't worry if a bit rolls off and soaks into the bread). Finally, add the slice of fire roasted tomato, roasted side up. Sprinkle with kosher salt and a few grinds of black pepper. Serve immediately.


Mesculin salad greens or soft herbs like chervil, cilantro or flat leaf parsley also work well in place of arugula.
© Muir Glen Organic

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