Roma® Ciliegine Caprese


  1. Heat olive oil in sauté pan over medium-high heat. Add tomatoes with half of the salt and pepper.
  2. Cook tomatoes until outer skin blisters, about 1-2 minutes. Remove from heat and cool.
  3. Plate mozzarella and tomatoes then drizzle with unfiltered olive oil and balsamic. Sprinkle remaining salt, pepper, and basil over the top.


  • 2 lbs Roma Ciliegine Mozzarella
  • 2 cups Peak Fresh Produce® Tomato(es), Grape
  • 2 tbsp Roma® Oil, Olive
  • 1/4 tsp Magellan® sea salt
  • 1/4 tsp Magellan® Black Pepper, ground
  • 1/4 cup Peak Fresh Produce® Basil, hand torn
  • 4 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
  • 2 tbsp Piancone® Vinegar, Balsamic