I know the weather is getting chillier and I should probably be posting steaming pots of soups and stews, meaty roasts and mashed potatoes, and giant sheet pans of caramelized roasted winter veggies-it would be in line with the trends and all. But, can one really blame me for basking in the glow of this Indian summer and hanging onto thoughts of warm summer veggies off the vine and fresh picked home grown herbs? Nope, you can’t blame me one bit-no reasonable person would.
And so with that declaration, I present to you my beautiful, fresh Cherry Tomato Roti, with bright homemade pesto, creamy mozzarella, and a sweet balsamic reduction. Poetry in the form of food!
Roti is an Indian flat bread made of unleavened dough. I cheated a bit on this dish and used naan instead because you can find naan at the grocery store. Roti is technically a bit more like an Indian version of a tortilla in contrast to naan which is made with yeast and is thus a bit more “poofy” if you will. Both are divine and if you can find roti, or you just want to be a star and make it yourself, well, you go right ahead with that and be sure to send me a picture!
Now I find myself wondering why I didn’t just call it Cherry Tomato Naan?!? Oh well, roti sounds so exotic, don’t you think?
This dish is as easy as it gets, but it’s also as purty as it gets too.
You basically build this like a pizza starting with fresh pesto for the sauce and piling on some fresh mozzarella, before putting this on sheet pan and baking it in the oven at 400 for about five minutes, just until everything is warm and gooey. Ya know, I wouldn’t even tell anybody if you used store bought pesto and regular old shredded mozzarella cheese. I mean, it’s all going to combine and get so tasty that nobody is going to know the difference, but let’s just keep that to ourselves okay?
While that roti is toasting in the oven just take a minute to reduce some balsamic vinegar on the stovetop and by the time it’s nice and thick and sweet your roti will be all done.
Once you get the roti from the oven, Just pile on a good helping of halved cherry tomatoes. If you can find the cute yellow ones use ’em but don’t fret if you can’t.
Then all that’s left do do is to drizzle the balsamic over the tomatoes, sprinkle on a bit of shaved Parm, and add a big sprig of basil.
Here’s to hanging onto a bit of summer before we take a big bite of fall!