Burrata With Roasted Cherry Tomatoes
Slow roasted Cherry Tomatoes on the vine
Create a visually beautiful appetizer that tastes as good as it looks. There is nothing better than cutting open a ball of fresh burrata and watching its creamy goodness spill onto a plate. Many garnishes can be used. I have had burrata topped with various fruit compotes and balsamic glaze, but my all-time favorite is burrata topped with roasted cherry tomatoes and olive oil. They add a wonderful tangy flavor to an already delicious cheese.
Why do they take so long to roast?
Slow roasting tomatoes brings out their sweetness. When I have leftover cherry tomatoes that are getting a little wrinkly, I pop them in the oven, sprinkle them with olive oil, and set the timer. They are a staple in my refrigerator; I can make a simple marinara, garnish roasted fish, omelets — the uses are endless.
What’s the difference between burrata and mozzarella?
Mozzarella is a soft, solid, fresh cheese, while Burrata is a ball or pouch of mozzarella with stretchy cheese curds inside called stracciatella.
Slow Roasted Tomatoes
I include this appetizer when preparing multiple dishes for a dinner party. I call it an "autopilot" dish. It takes little effort and delivers "no-fail" results. And, most importantly, it tastes as great as it looks!
Ingredients
Instructions
- Use a spatula to gently remove the tomatoes from the package, rinse, and pat them dry. Try not to pick them up by the vines. They have a habit of falling off their vine very easily.
- Place them on an 18x13-inch rimmed baking sheet with a rack. Brush with olive oil and salt to taste.
- Bake at 300 degrees for 1-1/2 hours.
- Serve in a bowl, add to your charcuterie board, garnish your breakfast omelets, or add to your salads.
- Cut open 2 balls of Burrata add the roasted tomatoes and drixxle with olive oil for appetizer.
- Use as garnish with roasted salmon. Add while serving.
- Use to make a 5 minute marinara sauce.
