As an appetizer, lighter summer dinner, or snack, roasted tomatoes and burrata are the epitome of summer. It’s quick, easy, and highlights ripe tomatoes at their peak.
Roasted Tomatoes and Burrata:
8 ounces burrata – if I can find them, I like to buy 2 x 4 ounce portions
About 1 pound of tomatoes, small or medium work best
1/4 cup + 1 tablespoon olive oil
1 clove garlic, minced
Sea salt
Fresh cracked pepper
About 6 basil leafs
Balsamic glaze for finishing
Method:
To make the garlic oil: in a small pan over medium heat, heat 1/4 cup of olive oil. Add the minced garlic and cook until fragrant, about one minute. Take off the heat and set aside.
Preheat oven to 400 degrees. Cut the tomatoes based on size, mine were smaller, so I cut them into 6 slices each. On a small pan lined with parchment paper toss tomatoes with a tablespoon of olive oil, sea salt, and fresh cracked pepper. Smooth into a single layer. Roast for 10 – 12 minutes, until the tomatoes are soft.
Put the burrata in a serving bowl and spoon roasted tomatoes around the cheese. Drizzle with garlic oil, balsamic glaze, a sprinkle of flaky sea salt, fresh ground pepper, and torn basil leafs. I like to eat this with bread such as focaccia or toasted sourdough.
Enjoy!
Serves 2 as a main course or 4 as an appetizer
Equipment: I have and love this pan for roasting smaller quantities of vegetables.
Balsamic glaze is one of my favorite ingredients to keep on hand. You can get it at many grocery stores, but I like this one from Amazon.
Tip: you can easily use 1 pint of cherry or grape tomatoes instead of small to medium tomatoes.
