Burrata with Slow-Roasted Cherry Tomatoes
Burrata with Slow-Roasted Cherry Tomatoes is a delicious and elegant dish that features the rich creaminess of burrata cheese paired with the sweet and concentrated flavors of roasted cherry tomatoes. The cherry tomatoes are slow-roasted in the oven with olive oil, garlic, and herbs, allowing them to become tender and caramelized. Once roasted, they are served alongside burrata cheese, which is known for its soft, creamy interior. The combination of the creamy burrata and the sweet, slightly tangy tomatoes creates a harmonious blend of flavors and textures. This dish can be served as an appetizer or a light salad, often garnished with fresh basil and a drizzle of balsamic glaze for added flavor.
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.
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Notes
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