Roasted Tomatoes & Burrata

Toss the tomatoes in white wine vinegar, olive oil, salt & pepper.

Arrange the tomatoes & garlic on a sheet pan.

Roast the tomatoes until they are wrinkled but still juicy.

Drizzle a sliced baguette with olive oil on a sheet pan.

Toast the bread until it is golden brown.

Mash the roasted garlic cloves and stir with olive oil.

Arrange the burrata and tomatoes in a serving dish and drizzle with the garlicky olive oil.

Serve the burrata whole or torn with the toasted bread.

Roasted Tomatoes & Burrata