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Burrata with Balsamic Tomatoes

Make Burrata with Balsamic Tomatoes: roast tomatoes, drizzle balsamic, and serve with creamy burrata and crostini.

Ingredients

• 12 ounces burrata

• 2 cups cherry tomatoes ( or grape tomatoes)

• 1 tablespoon olive oil

• 1 tablespoon balsamic vinegar

• 1 clove garlic (minced)

• ½ teaspoon dried basil

• ¼ teaspoon dried oregano

• salt and black pepper

• olive oil (fresh herbs and crostini)

Instructions

Step 1: Preheat and dress the tomatoes

Preheat the oven to 400°F, then toss the cherry tomatoes with the tablespoon of olive oil, tablespoon of balsamic vinegar, minced garlic, dried basil, dried oregano, and a generous pinch of salt and black pepper directly on a rimmed baking sheet. Spread them into a single layer so they roast evenly, the herbs and garlic coating the skins. This step is about seasoning and distributing the liquids into vessels and onto the fruit so they can concentrate and caramelize in the oven.

Notes

• Roast tomatoes until the skins blister and juices concentrate for best flavor.
• Let burrata sit at room temperature 10 to 15 minutes before serving to maintain creaminess.
• Store roasted tomatoes separately from burrata and reheat gently in a skillet or low oven.