Hi everyone! Can you believe Christmas is just around the corner? Time to panic-buy gifts, right? How are your preparations going? Has the menu been finalized yet? If you’re looking for a quick and tasty appetizer, read on. today recipe is definitely a must try!!
This Roasted Tomatoes with Burrata is deeeelicious! Burrata is a fresh Italian cheese made from mozzarella paste and cream. It’s characterized by its soft, creamy center and a delicate outer shell. This indulgent cheese is a true delight for cheese lovers, offering a unique and luxurious eating experience. Burrata is having a moment! It’s the trendy topping that’s taking over pizzas, salads, and pasta dishes. Maybe this is why it is now easily available. Once a restaurant exclusive, is now a supermarket staple. Not complaining though; at least the wobbly white ball can be on my dinner plate easily!
I’m a big fan of the classic bruschetta, but sometimes I crave something a little more special. That’s when I whip up this Roasted Tomatoes with Burrata! Roasting the tomatoes brings out their hidden depths of flavor, and the creamy burrata, fragrant basil pesto, and garlic-infused olive oil take it to new heights. Served on toasted baguette, it’s the perfect blend of rustic and refined.
Christmas is just around the corner, and you’re probably scrambling for last-minute meal ideas. This Roasted Tomatoes with Burrata recipe is a lifesaver! It’s easy to make, super tasty, and goes with almost anything from pasta to crackers or even chicken. Plus, it won’t drain your wallet!
- 500g cherry/grape tomatoes, halved
- 2 tbsp olive oil
- 5 cloves garlic, sliced
- 3 sprigs fresh thyme
- ¼ tsp crushed red pepper flakes (optional)
- Kosher salt and black pepper, to taste
- 200g fresh burrata, drained
- Baguette or any other crusty bread, toasted
- 2 tbsp basil pesto
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh basil
- Preheat oven to 200 degrees C.
- Arrange the tomatoes in a baking dish. Drizzle with olive oil and toss to coat. Add the garlic, thyme, crushed red pepper flakes, salt, and pepper.
- Roast for 20-30 minutes till slightly wilted. Remove from the oven.
- Carefully transfer tomatoes to a plate, spreading them out in a single layer.
- Place the burrata on top of tomatoes.
- Dallop with the pesto and drizzle 2 tablespoons of good extra virgin olive oil all over the plate. Sprinkle with salt and black pepper.
- Garnish with some fresh basil and serve with crusty bread on the side!
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