- 2 tablespoons + 3 tablespoons olive oil, plus more for drizzling
- 1 tablespoon white wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pints assorted grape and cherry tomatoes, halved
- 4 whole garlic cloves still in skin
- 1 baguette, sliced
- 1–8 ounce ball burrata cheese
- Basil leaves, flaky salt and freshly ground pepper for serving
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, whisk together 2 tablespoons olive oil, white wine vinegar, salt and pepper. Add the tomatoes and gently stir to coat. Arrange the tomatoes, cut side up, with the garlic cloves on the prepared sheet pan.
- Roast the tomatoes and garlic for 25-30 minutes until the tomatoes are wrinkled, but still juicy.
- For the bread, arrange the baguette slices on another sheet pan. Drizzle with olive oil and bake for 8-10 minutes before turning over the bread baking for another 8 minutes. The bread should be golden and toasted.
- Once the tomatoes have finished roasting, squeeze the roasted garlic out of its skins into a small bowl. Mash it with a fork and whisk with 3 tablespoons olive oil.
- To serve, place the burata in a wide shallow bowl or on a rimmed serving platter. Arrange the tomatoes around the cheese and pour the garlic olive oil on top and sprinkle with basil leaves. Season with flaky sea salt and freshly ground black pepper. Serve with toasted bread.
- You can also slice and tear the burrata and spoon around the tomatoes to serve if you want.
- You may need to drizzle on more olive oil depending how you serve the burrata and tomatoes.
I will try it
I love your recipes!!!
This was fabulous! Even when I replace the burrata with mozzarella that I squished and placed in the pan. The vinegar, lightly used at the end, added a tartness that had me go for seconds and not tell my son to come to lunch. Ehh, he has a frozen pizza. Lear to cook I say, or at least read from smarter people. Thanks!