Roasted Campari Tomatoes with Buffalo Mozzarella

A nice snack or an appetizer to pair with a late afternoon bottle of wine. Simple and refined, like life should be.

• 2 lbs. Campari tomatoes, halved
• ¼ tsp. chili flakes
• 1 tsp. kosher salt
• 1 sprig fresh rosemary, chopped
• 1/3 cup extra virgin olive oil
• 2 Tbsp. red wine vinegar
• ¼ cup green olive, chopped
• 3 oz. buffalo mozzarella, chopped
• salt and ground pepper

Instructions:

1. Preheat oven to 425°F.
2. Place Campari tomatoes on baking tray and drizzle with 2 Tbsp. of extra virgin olive oil, kosher salt, chili flakes and rosemary.
3. Bake for 40-45 minutes, until slightly browned and juicy.
4. Whisk together remaining extra virgin olive oil and red wine vinegar.
5. Scatter mozzarella, olives and roasted Campari tomatoes on the platter and finish with dressing.
6. Season with salt and freshly ground pepper and serve with bread.