Burrata Caprese with Roasted Cherry Tomatoes - CAPATRITI

Burrata Caprese with Roasted Cherry Tomatoes

INGREDIENTS

  • 2 pints cherry tomatoes
  • 4 sprigs thyme
  • 4 garlic cloves, smashed
  • 1/4 cup of Capatriti extra-virgin olive oil
  • Kosher salt
  • 8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
  • Flaky sea salt
  • Country-style bread, brushed with oil, toasted in oven (for serving)

Directions

Preheat the oven to 350°F. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.

Arrange burrata on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.

EXPLORE OTHER RECIPES

Slow Roasted Salmon with Harissa (really olive oil poached salmon)
Spice-Rubbed Pork Chops
Citrus Thai Steak Salad
Crispy Eggplant with Spicy Tomato Sauce
Asparagus with Miso Olive Oil Sauce & Poached Eggs
Chana Masala