Roasted Cherry Tomatoes with Creamy Burrata

roastedtomatoescreamyburratas Use those last garden or farmers market tomatoes that are still fresh, juicy and sweet to make an Italian restaurant-style appetizer. Burrata also makes a perfect side dish or salad that everyone will just love. Burrata is one of my all time favourite creamy cheeses and it’s amazing served with roasted balsamic tomatoes. Similar to mozzarella, burrata cheese is much creamier, it’s heavenly. Burrata is made with cow’s milk and it is produced the same way fresh mozzarella is made. While still warm, it is injected with heavy cream giving it a richness like no other.

12 oz burrata
2 cups cherry or grape tomatoes
1 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
1 clove garlic, minced
½ tsp. dried basil
¼ tsp. dried oregano
sea salt
black pepper, freshly ground

To Serve:
extra-virgin olive oil
fresh herbs
crostini

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Toss tomatoes, oil, balsamic vinegar, garlic, basil and oregano on a baking sheet. Season with salt and pepper. Bake 20 minutes or until soft and splitting. Cool slightly.

Place burrata on a small plate. Spoon cooled tomatoes around the cheese. Drizzle with olive oil and fresh herbs.

Serve with crostini.

Makes 4 servings.

Leftovers:

Store leftover burrata in the refrigerator in an airtight container. It should last about 3 days.
To refresh the flavours, drain some of the liquid from the container, add a little salt, pepper and serve again.