This evening I made a delightful caprese salad with roasted cherry tomatoes and anchovies. This is a super simple dish to make, and it is suitable for a starter salad or as a salad entree.
| Slice the cherry tomatoes in half. Salt and pepper them, and place in a 400 degree oven for 20-25 minutes. |  |
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Cut mozzarella into ~1/2 inches slices. |
| Drizzle a bed of extra virgin olive oil\on the plate, and arrange mozzarella slices and anchovy fillets. |  |
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Remove cherry tomatoes from the oven. Place on top of the salad with basil |
| Salt and pepper to taste and enjoy. |  |
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Paired with Rogue River Juniper Pale Ale |
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