Roasted Tomato Burrata

This dish is a simple but elegant appetizer that highlights the contrast between sweet, slow-roasted tomatoes and creamy burrata. It works well as a starter for a dinner party or as part of a shared table.

Ingredients (serves 4–6):

• 2 cups cherry or grape tomatoes
• 3 tablespoons olive oil, plus extra for finishing
• 3 cloves garlic, lightly smashed
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano or thyme (optional)
• 1 ball (8–10 oz) burrata cheese
• 1/4 cup fresh basil leaves, torn
• 1 teaspoon balsamic glaze or a splash of balsamic vinegar (optional)
• Crusty bread or baguette, sliced and toasted

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Place the tomatoes on the baking sheet. Add the smashed garlic cloves, olive oil, salt, pepper, and dried herbs if using. Toss everything together until the tomatoes are evenly coated.
3. Spread the tomatoes out in a single layer. Roast for 20–25 minutes, or until the tomatoes are soft, slightly blistered, and beginning to caramelize at the edges. Stir once halfway through cooking to ensure even roasting.
4. While the tomatoes are roasting, slice and toast the bread until golden and crisp. Set aside.
5. Remove the tomatoes from the oven and let them cool slightly for 5 minutes. Discard the garlic skins if desired, or leave the cloves in for extra flavor.
6. Place the burrata on a serving plate. Spoon the warm roasted tomatoes and their juices over and around the cheese.
7. Tear the burrata open slightly to expose the creamy center. Drizzle with a little extra olive oil and balsamic glaze if using.
8. Scatter fresh basil over the top. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve immediately while the tomatoes are still warm, alongside toasted bread for scooping.

Tips:

• Use the ripest tomatoes you can find for the best flavor.
• For added depth, you can roast the tomatoes with a pinch of red pepper flakes.
• This dish can be assembled just before serving, but the tomatoes can be roasted up to a few hours in advance and gently reheated.