Fire Roasted Tomato Arugula Caprese

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20 Minutes Prep
20 Minutes Total

Whole fire roasted tomatoes combine with spicy arugula for an appetizer version of classic caprese on toast.

Ingredient List
  • 1 baguette Small check mark in a circle icon
  • 1 28oz can Muir Glen Whole Fire Roasted Tomatoes Small check mark in a circle icon
  • 1 cup baby arugula Small check mark in a circle icon
  • 8 oz fresh mozzarella cheese Small check mark in a circle icon
  • olive oil Small check mark in a circle icon
  • balsamic vinegar Small check mark in a circle icon
  • kosher salt Small check mark in a circle icon
  • black pepper Small check mark in a circle icon
Preparation
  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.