Burrata With Balsamic Roasted Tomatoes

Who doesn’t love mozzarella and tomatoes? This takes it up a notch with the addition of creamy burrata and tomatoes roasted in a robust balsamic glaze.

Serves 4.

Ingredients:

Good quality burrata (8 small or 4 large balls)

6-8 ripe plum tomatoes, halved with seeds removed

Fresh basil

Balsamic glaze (can be subbed with balsamic vinegar)

Olive oil

3 cloves of garlic, minced

Dried oregano

Salt & Pepper

Preheat the oven to 350 degrees

Place tomato halves in a large bowl and add in a teaspoon of balsamic glaze, olive oil (enough to coat but not drowning the tomatoes) garlic, a  pinch or two of oregano and salt and pepper to taste.  Mix well.

On a large baking sheet lined with parchment paper.  Arrange the tomatoes, skin side down.  Place in the oven and roast for 15 mins or until the tomatoes begin to look jammy.  Do not brown too much or allow to get soggy.

Remove from the baking sheet and allow to cool to room temperature.

In a shallow bowl, arrange tomatoes and top with burrata, cutting into the middle gently to open.  Top burrata with a drizzle of olive oil and salt and pepper.  Add fresh basil leaves and serve.