Roasted Cherry Tomatoes with Garlic and Burrata
If you love the taste of Summer-sweet tomatoes, then this is the recipe for you! Slow-roasted with plenty of garlic, the tomatoes also work great on top of a piece of grilled salmon or chicken, or tossed with pasta.
PREP TIME
10 minutes
COOK TIME
40 minutes
Ingredients
For the roasted tomatoes:
1 pint cherry tomatoes
1/2 cup olive oil
1 bulb, cloves separated and peeled
Salt and pepper
For the basil oil:
1/2 cup olive oil
1 bunch of basil (about 3 ounces), stems removed
1 tablespoon lemon juice
Salt and pepper
For serving:
1 (4-ounce) ball burrata cheese
Crostini
1 pint cherry tomatoes
1/2 cup olive oil
1 bulb, cloves separated and peeled
Salt and pepper
For the basil oil:
1/2 cup olive oil
1 bunch of basil (about 3 ounces), stems removed
1 tablespoon lemon juice
Salt and pepper
For serving:
1 (4-ounce) ball burrata cheese
Crostini
Directions
Preheat the oven to 400°F.
Mix the cherry tomatoes, garlic cloves, olive oil, salt, and pepper in a medium-sized baking dish.
Roast for 40 minutes, until the garlic is soft and the tomatoes begin to burst. Remove from the oven and let cool slightly.
Prepare the basil oil by blending olive oil, lemon juice, and basil leaves until smooth. Season with salt and pepper, adjusting as needed.
Serve the roasted tomatoes and garlic in a wide bowl, placing the burrata in the center. Cut the burrata open, drizzle with basil oil, and serve with toasted crostini.
Mix the cherry tomatoes, garlic cloves, olive oil, salt, and pepper in a medium-sized baking dish.
Roast for 40 minutes, until the garlic is soft and the tomatoes begin to burst. Remove from the oven and let cool slightly.
Prepare the basil oil by blending olive oil, lemon juice, and basil leaves until smooth. Season with salt and pepper, adjusting as needed.
Serve the roasted tomatoes and garlic in a wide bowl, placing the burrata in the center. Cut the burrata open, drizzle with basil oil, and serve with toasted crostini.
Looking for inspiration? Try these recipes:
Mediterranean Quiche
Mushroom Onion Squares
Tortellini Soup with Sausage and Spinach
