Heirloom Tomato Caprese Casserole
We had the crazy idea to make a traditional cold caprese…hot! You just can’t resist those big slices of heirloom tomatoes and melty mozzarella cheese slices. With the addition of quinoa, this is a creative casserole that you can feel great about serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Sides & Sauces
- 2 cups quinoa, rinsed and drained
- 2 tablespoons extra-virgin olive oil
- 2 small shallots, minced
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 8 ounces fresh part-skim mozzarella cheese, shredded
- Kosher salt
- Freshly ground black pepper
- 3 heirloom tomatoes, sliced into 1/4-inch-thick rounds
- 8 ounces fresh part-skim mozzarella cheese, sliced into 1/4-inch rounds
- 1/4 cup packed basil leaves, thinly sliced
- 1/4 cup balsamic vinegar
- Preheat the oven to 400ºF and lightly coat a 9-inch pie plate with cooking spray.
- In a large pot, cook the quinoa in 4 cups of water over medium heat for 15 minutes, until tender.
- In a medium skillet, heat the olive oil over medium heat. Add the shallots and garlic and sauté for 2 minutes. Add the cherry tomatoes and cook for 2 to 4 minutes while stirring.
- In a large bowl, combine the quinoa with the sautéed tomato mixture. Stir in the shredded mozzarella, salt, and pepper and transfer to the pie plate.
- Starting in the center and overlapping them slightly, arrange the tomato and mozzarella slices in a small spiral over the ﬁlling.
- Bake for 30 minutes. Sprinkle the basil over the top, drizzle with the balsamic vinegar, and serve