Description
If you love tomatoes and cheese, you’ll probably be really into this roasted cherry tomatoes w/smashed garlic and burrata appetizer.
Ingredients
Units
Scale
- 1 container of rainbow cherry tomatoes (16.5 ounces)
- 1 package of burrata cheese (8 ounces - comes with two “balls” of the cheese)
- 3 medium cloves of garlic, smashed
- 1/4 cup of extra virgin olive oil
- 1 loaf of French bread, heated and sliced (or any bread you want)
- Salt and pepper to taste
- Pesto, optional (homemade or store bought)
- Balsamic glaze drizzle, optional
- Garnish with fresh basil leaves, optional
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Instructions
- Be sure to watch my instructional video for the step-by step. Full video below. J
- Wash cherry tomatoes and place most of them in a small baking dish (and 8x8 or slightly smaller dish works well). Leave a handful of cherry tomatoes out and cut them in half. I like to have a combination of whole cherry tomatoes that get blistered in the oven AND some that are cut in half.
- Peel three medium garlic cloves and smash them with the side of your knife or with a kitchen mallet or back of a pan. Add garlic to the baking dish. Add ¼ cup of olive oil and season with salt and pepper. I used a light sprinkling of salt – can’t imagine it was more than a ¼ teaspoon and pepper was less than that. Bake in a preheated oven at 400 degrees for about 30 minutes until tomatoes are soft and blistered.
- While tomatoes are cooking finish prep. You won’t need the full loaf of French bread so cut off what you think you’ll need. Freeze the rest for a French bread pizza night later. Wrap bread in foil and bake for 15-20 minutes in the oven with tomatoes. Add the bread half way through the tomatoes cooking.
- Once tomatoes are cooked remove from oven and let cook a few minutes.
- Set up your platter… Carefully remove the burrata balls from the liquid and place on a couple of paper towels to blot the excess liquid off. The burrata is VERY delicate. It is filled with mozzarella and cream so you don’t want to puncture the sack because everything will ooze out. Wait until you serve to cut the burrata open. Drizzle olive oil over each ball and season with a pinch of salt and pepper. This is where I added the optional ramekin of pesto in the middle of my platter. Spoon the tomatoes around the cheese and pour the juices and olive oil over the tomatoes. Feel free to add a few pinches of flaky or regular salt on the tomatoes. Garnish with fresh basil leaves if you have them. And if you want you can drizzle some balsamic glaze over the tomatoes and cheese or serve on the side.
- Slice you’re your warm crusty bread to serve on the side. Be sure to serve immediately while everything is still warm.
