Burrata With Roasted Tomatoes
Ingredients
- 2 pints cherry or grape tomatoes
- 3 tablespoons olive oil plus more for drizzling
- 4 cloves garlic thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 balls burrata cheese 8 ounces each, at room temperature
- 1/4 cup fresh basil leaves torn
- Flaky sea salt for finishing
- 2 tablespoons balsamic glaze
- 1 baguette or loaf ciabatta sliced and toasted
Instructions
- Preheat oven to 425F and line a rimmed sheet pan with parchment.
- Toss tomatoes with olive oil, garlic, oregano, salt and pepper directly on the pan.
- Roast 20 to 25 minutes, until the tomatoes have burst and the skins blister, with syrupy juices pooling underneath.
- Remove from the oven and let cool 10 minutes at room temperature to stop the cooking.
- Place both burrata balls on a serving platter and tear the centers open slightly.
- Spoon the warm tomatoes and pan juices over and around the burrata.
- Scatter basil over the top, drizzle with balsamic glaze and a little extra olive oil, then finish with flaky salt.
- Serve immediately with toasted bread for scooping up the center.
Good to Know
Roast the tomatoes a day ahead and warm gently before spooning over the burrata so the cheese still gets a little heat.