Caprese is usually made as a salad, filled with ripe tomatoes and delicious mozzarella cheese. This Baked Caprese is a cooked version of the tasty salad. If you like fresh herbs and Italian flavors, then this is the casserole for you.


10 ounces Mini San Marzano Tomatoes, halved
2 tablespoons olive oil
2 cloves garlic, minced
Salt, to taste
Pepper, to taste
8 mini fresh mozzarella balls, quartered
10 basil leaves, thinly sliced and divided
1 tablespoon melted butter
1 tablespoon olive oil
1/3 cup panko bread crumbs
1 tablespoon Parmesan cheese, shredded


1. Preheat broiler.
2. Slice mini san marzano tomatoes in half. Toss with olive oil, garlic, salt, and pepper. Add to an oven-safe casserole dish. Broil for 10 minutes.
3. Remove the broiled tomatoes from the oven, mix tomatoes, then add in the 1/2 cup of fresh mozzarella. Broil for 2 minutes.
4. While tomato/mozzarella mixture is under the broiler, mix 1 tablespoon melted butter with 1 tablespoon of olive oil. Add panko bread crumbs and set to the side.
5. Remove tomato/mozzarella mixture from the oven, add half the fresh basil to the dish, then top with panko bread crumbs. Top with 1 tablespoon Parmesan cheese. Broil an additional 1 to 2 minutes until panko topping is golden brown. Before serving, sprinkle the remaining basil on top of the casserole.

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