On the hunt for a new, easy crowd pleaser? Up your brushcetta game by making these white wine and garlic braised tomatoes with mozzarella. Oh and you can’t forget the toasted bread. But seriously this take just around 10 minutes from start to finish, how great is this. Plus you don’t have to baby sit it.
Also how beautiful does it look, delicious and photogenic, a serious crowd pleaser. It can also sit out a room temp for a bit so you don’t have to worry about sticking it back in the fridge, not like it would even last that long. I feel like there’s a pretty good selection of tomatoes year round, so I can always count on this dish for parties and games.
Braising the tomatoes in white wine brings out an even richer taste, but still keeps an acidic touch. The flavor profile of the tangy tomatoes goes great with the creamy mozzarella, for an even richer bite try using burrata, typically found next to the mozzarella. I like serving this with toasted sourdough or an artisan french bread. Serving this at a party you can braise whole cherry tomatoes and use mini mozzarella balls to make a nice one bite snack.
Start by cleaning your cherry tomatoes and slicing them in half. In a saucepan combine the tomatoes, garlic, white wine, salt and pepper. Over medium-high heat bring to a simmer. Cook the tomatoes roughly 10 minutes, they should start to break down, but you don’t want them to turn into mush.
While the tomatoes are cooking slice your bread and toast it, I like to butter a griddle pan and toast multiple pieces at once, you can also use your oven’s broiler or a toaster. Chop some basil, set aside for garnish. Transfer the tomatoes to a serving dish, top with more freshly grated black pepper and chopped basil. Serve with toasted bread and enjoy!
- 2 pints Cherry tomatoes
- 1/2 cup White wine
- 2 Cloves of Garlic
- Salt and pepper, to taste
- 1 Ball fresh Mozzarella
- Fresh basil leaves, chopped
- 1 loaf sourdough or artisan bread, sliced
- In a saucepan combine the tomatoes, garlic, white wine, salt and pepper. Bring to a simmer over medium-high heat, simmer for roughly 10 minutes until the tomatoes start to break down, but not get mushy.
- Transfer the tomatoes to a serving platter, top with chopped basil and more ground black pepper. Serve with toasted sourdough.