Caprese Salad with Basil Pesto and Roasted Tomatoes
1 pint of cherry tomatoes
Preheat oven to 350 degrees. Place tomatoes on a baking sheet and toss with olive oil and a few sprinkles of the kosher salt. Roast tomatoes for 20-30 minutes until they begin to burst open.
To make the salad:
Slice the mozzarella cheese and place on a serving platter. Add the roasted tomatoes and pesto. Serve with freshly toasted baguette slices.