Burrata with Slow-Roasted Cherry Tomatoes
Ingredients
- 10.6 oz cherry tomatoes
- 1 lemon
- 1 teaspoon sugar
- 1 teaspoon salt
- 6 tablespoons olive oil
- 3 cloves garlic
- 6 slices country bread
- 8 oz burrata
- 10 basil leaves roughly torn
- Pepper
Instructions
- Prepare the confit tomatoes:
- Preheat the oven to 165°C (329°F) and position the rack in the center.
- Cut the cherry tomatoes in half. In a bowl, mix the tomatoes with lemon juice, sugar, and salt. Let them macerate for about 5 minutes, then drain to remove excess liquid.
- Spread the tomatoes on a baking sheet and drizzle with olive oil. Roast in the oven for 25 minutes, then let them cool slightly.
- Assemble the dish:
- Transfer the roasted tomatoes to a shallow dish and place the burrata on top.
- In a large skillet over medium-high heat, brown the halved garlic cloves in olive oil. Add the bread slices and toast until golden on both sides.
- Cut the burrata in half and season with pepper. Sprinkle with basil leaves. Serve with the grilled bread.
Video
Notes
Burrata with Slow-Roasted Cherry Tomatoes
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