Burrata Recipe

Preheat and prepare

Preheat oven to 275°F (135°C). In a medium ovenproof baking dish, combine the cherry tomatoes (whole), sliced garlic, thyme sprigs, sea salt, black pepper and sugar (if using).

Add oil and roast slowly

Pour 120 ml extra-virgin olive oil over the tomatoes so they are mostly submerged. Cover the dish tightly with foil. Roast in the preheated oven for 45–60 minutes, until tomatoes are soft, skins beginning to wrinkle and garlic is tender. Check at 45 minutes; total time depends on tomato size.

Cool and remove herbs

Remove from oven and let cool to warm. Discard thyme sprigs if used, or strip leaves and stir back in. Transfer tomatoes and garlic with some oil to a bowl. Taste and adjust salt. The confit can be made ahead and stored in its oil refrigeration for up to 5 days.

In a small bowl whisk together 2 tbs Calabrian chili paste and 2 tbs neutral oil until smooth. Stir in lemon zest. Taste and adjust heat by adding more oil if too spicy.

Tear basil leaves and toss with microgreens if using. Keep ready for assembly.

Prepare burrata

Bring burrata to room temperature (about 20–30 minutes) so the center is soft and creamy. Place each burrata ball on a serving platter or individual plates.

Add confit tomatoes

Spoon warm (or room-temperature) confit tomatoes and a few cloves of the softened confit garlic around and over each burrata, distributing the oil evenly so each portion gets several tomatoes and some oil.

Drizzle chili oil and finish

Drizzle the Calabrian chili oil mixture over the burrata and tomatoes (start with about 1/2 tbs per burrata and increase to taste). Scatter torn basil and microgreens around. Sprinkle flaky sea salt and a crack of black pepper over the cheese. Finish with remaining extra-virgin olive oil (about 2 tbs) over everything for gloss.

Serve

Serve immediately with grilled or toasted country bread slices to scoop the creamy burrata and tomatoes. Recommend 2 burrata balls per 4 people or adjust by appetite.