November 4, 2014

Winter Caprese Bites

Recipe: Eric Vellend

Oven-drying tomatoes slowly removes the water and intensifies the fruit’s natural umami. The tomatoes can be made up to 3 days in advance.



  • 2 lb. Campari (a.k.a. cocktail) tomatoes (1 1⁄2″ diam.)
  • 4 tsp extra-virgin olive oil
  • 1 tsp balsamic vinegar
  • 1 small clove garlic, minced
  • 1 tsp finely chopped fresh rosemary
  • Salt and pepper, to taste


  • 3⁄4 lb. fresh mozzarella, drained
  • 6 large Belgian endives
  • 1⁄2 cup pinenuts, toasted, for garnish
  • Chopped fresh parsley and coarse sea salt, for garnish




Yield: Makes 48

  1. To make tomatoes, preheat oven to 275°F. Halve tomatoes lengthwise. Scoop out and discard seeds. In large mixing bowl, stir together oil, vinegar, garlic and rosemary. Add tomatoes, salt and pepper. Toss to coat evenly. Place on parchment-lined baking tray, cut side up. Bake until shrivelled, but still moist, 3 hours. (Lower heat if bottoms brown too quickly.)
  2. Cut mozzarella into bite-size rectangles. Drain on paper towel. Separate leaves from endive. Set aside 48 best leaves. (Save rest for salad.)
  3. To form, lay out endive spears. Top each spear with cheese and tomatoes. Sprinkle with pine nuts, parsley and pinch of sea salt.

Angus Fergusson


House & Home December 2013