Roasted Heirloom Tomato Caprese with Basil and Mozzarella

This easy and flavorful Baked Heirloom Tomatoes Caprese recipe gives a playful twist to the classic Italian Caprese. Breaded and oven-baked tomato slices are layered with fresh mozzarella and basil, then finished with a drizzle of balsamic glaze for a crisp, satisfying appetizer or side.

I breaded the heirloom tomato slices, baked them until golden and crispy, then arranged them with fresh mozzarella rounds and basil leaves from the garden. A final drizzle of balsamic glaze brings everything together.

This dish works well as a shared platter before dinner or as a hearty snack. The breaded, baked tomatoes make this Caprese feel indulgent while still staying light and fresh.

Each serving is moderate in calories and macronutrients, making it a smart option for anyone who enjoys Caprese salads but wants something a little more substantial.

Baked Heirloom Tomatoes Caprese Recipe

Calories:
287 kcal

Carbohydrates:
20 g

Fat:
10 g

Protein:
16 g

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Prep Time
15 mins

Cook Time
15 mins

Total Time
30 mins

Ingredients

Servings:
4

• 4 medium-sized heirloom tomatoes – sliced into 1/4″ thick slices
• 8 ounces fresh mozzarella (ball), sliced into 1/4″ thick rounds
• 1 cup panko breadcrumbs
• 1/4 cup whole wheat flour
• 1/2 cup liquid egg substitute
• 1/2 cup fresh basil leaves
• 1/4 cup balsamic glaze
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp salt (plus extra for seasoning the tomatoes)
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Slice each tomato into 1/4″ rounds (about 12 slices total). Gently pat the slices with a paper towel to remove excess moisture, then lightly season both sides with salt.
3. Set up three shallow dishes for dredging: flour in the first, egg substitute in the second, and panko in the third. Stir the Italian seasoning, garlic powder, salt, and black pepper into the panko.
4. Dredge each tomato slice in flour, then the egg substitute, and finally coat with the seasoned panko.
5. Spray a large baking sheet with nonfat cooking spray and arrange the breaded tomato slices in a single layer. Lightly mist the tops with olive oil spray.
6. Bake until golden brown and crispy, about 12–15 minutes. Remove from the oven and let cool 3–5 minutes.
7. To assemble, alternate a tomato slice and a mozzarella slice across a serving platter. Drizzle with balsamic glaze and scatter fresh basil leaves over the top. Serve immediately.

Equipment

1 oven

Nutrition

Serving:
0.25
of the whole dish


Calories:
287
kcal


Carbohydrates:
20
g


Protein:
16
g


Fat:
10
g


Fiber:
2
g

Course:
Appetizer, Salad, Side Dish

Cuisine:
Italian

Diet:
Low Fat, Vegetarian

Keyword:
healthy

Cooking Method:
Baking

Main Ingredient:
Tomato

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