Roasted Tomatoes with Burrata (Print Version)
# Ingredients:
01 -
2 pints grape tomatoes
02 -
4 cloves garlic, thinly sliced
03 -
2-3 tablespoons olive oil
04 -
1/2 teaspoon dried oregano
05 -
Kosher salt
06 -
225g burrata cheese
07 -
120ml balsamic vinegar
08 -
Fresh basil leaves for garnish
09 -
French baguette, sliced, for serving
# Instructions:
01 -
Preheat oven to 200°C (400°F).
02 -
In a small baking dish, combine tomatoes, sliced garlic, oregano, and olive oil along with a pinch of salt. Toss to coat the tomatoes evenly.
03 -
Roast for 30 minutes until tomatoes are soft and slightly blistered.
04 -
While the tomatoes are roasting, add balsamic vinegar to a small saucepan over medium-high heat. Bring to a simmer, reduce heat and gently simmer for 12-15 minutes, or until it reduces by about half and easily coats the back of a spoon. Set aside to cool.
05 -
Remove roasted tomatoes from the oven and top with burrata. Drizzle with balsamic reduction and garnish with fresh basil.
06 -
Serve warm with sliced French baguette for dipping into the cheese and tomato mixture.
# Notes:
01 -
The burrata should be at room temperature for the best creamy texture when served with the hot tomatoes.
02 -
Leftover balsamic reduction can be stored in the refrigerator for up to two weeks.