Torched Tomato Caprese Salad


Step outside the box to make this classic Caprese Salad unforgettable.


  1. On a stainless-steel surface/pan add tomatoes and 1 tablespoon of extra virgin olive oil.
  2. Using the Bernzomatic BZ4500, pass flame 3 inches above tomatoes until the tomato skins are deeply caramelized “slightly burnt” – the goal here is to quickly char the tomatoes without cooking them, the process should take approximately 2 minutes.
  3. Alternate mozzarella and tomato on presentation plate.
  4. Sprinkle parmesan cheese over tomatoes and mozzarella cheese.
  5. Using the Bernzomatic BZ4500, pass flame 3 inches above the plate to melt parmesan cheese and slightly warm the mozzarella cheese.  This process should take approximately 30 seconds.
  6. Drizzle with extra virgin olive oil.
  7. Season with coarse sea salt and pepper.
  8. Garnish with fresh basil leaves.

What You'll Need


Wide Surface Torch

Product Info


14.1 oz. Propane Hand Torch Cylinder

Product Info


  • 1 ripe beefsteak tomato, sliced ½ inch thick
  • 6 ripe grape tomatoes, quartered
  • 4oz fresh mozzarella cheese, sliced ½ inch thick
  • 2 tablespoons grated parmesan cheese
  • Basil, desired amount
  • Extra virgin olive oil
  • Coarse sea salt
  • Pepper