Roasted Tomatoes With Burrata
A delicious combination of roasted tomatoes and creamy burrata, perfect for summer appetizers or salads.
Equipment
- oven
- baking sheet
Ingredients
- 2 pints grape or cherry tomatoes approx 4 cups
- 2 garlic cloves smashed and left unpeeled
- ½-1 teaspoon dried herbs such as rosemary or thyme or oregano or Italian seasoning
- ¼ teaspoon dried chili flakes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar optional
- 1 pinch salt
- 1 pinch ground black pepper
- fresh basil or parsley for serving
- 8 ounces burrata cheese at room temperature
- grilled bread or crackers, crisps, crostini
Instructions
- Preheat oven to 450°F.
- On a rimmed baking sheet, toss tomatoes with dried herbs, olive oil, balsamic vinegar if using, and garlic, season with salt and pepper. (Lining your baking sheet with parchment paper is optional.)
- Roast in a single layer until tomatoes are soft and skins have split and some are slightly charred, 8 to 10 minutes. Keep an eye on them so they don’t burn.
- Remove pan from oven. Squeeze garlic out of its peel and mash into the pan juices. Toss everything in the pan with fresh basil or parsley.
- Plate tomatoes along with all the pan juices and burrata. Spoon the roasted cherry tomatoes around the burrata. Drizzle with extra olive oil and balsamic if you wish, then sprinkle with salt and black pepper and extra fresh basil. Serve with grilled bread, crackers or crostini.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 150mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg
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