Ingredients
Scale
- 2 cups cherry or grape tomatoes
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 ball (8 oz) fresh burrata cheese
- 1/4 cup fresh basil leaves, chiffonade
- 1 tablespoon balsamic glaze
- 1 baguette, sliced and toasted
Instructions
- Preheat your oven to 400°F (200°C). In a small baking dish or on a rimmed baking sheet, toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper until they are evenly coated.
- Place the tomatoes in the oven and roast for 15 to 20 minutes. You will know they are ready when the skins begin to burst and the juices become slightly caramelized and syrupy.
- While the tomatoes are roasting, place your baguette slices on a separate tray. Drizzle them lightly with olive oil and toast them in the oven for the last 5 minutes of the tomato cooking time until they are golden and crisp.
- Carefully place the burrata ball in the center of a shallow serving bowl or platter. Use a knife to gently break the outer skin of the cheese so the creamy center is slightly exposed.
- Pour the hot roasted tomatoes and all their flavorful juices directly over and around the burrata. Scatter the fresh basil leaves over the top and finish with a generous drizzle of balsamic glaze.
- Cook Time: 30 minutes
- Diet: Vegetarian