Burrata Recipe
soft and creamy burrata cheese drizzled with slow roasted sweet red cherry tomatoes, E.V.O.O. and basil served with an olive tapenade crostini
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Ingredients
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Burrata and Tomatoes
Olive Tapenade Crostini
Method
Burrata and Tomatoes
- 1
Prepare the Tomatoes
Preheat your oven to 300°F (150°C). On a baking sheet, toss the cherry tomatoes with 2 tablespoons of E.V.O.O., salt, and black pepper. Roast in the oven for about 30-35 minutes until they are soft and caramelized.
- 2
Assemble the Dish
Once the tomatoes are roasted, remove them from the oven and let them cool slightly. On a serving plate, place the burrata cheese in the center. Drizzle the remaining tablespoon of E.V.O.O. over the burrata and arrange the roasted cherry tomatoes around it. Garnish with fresh basil leaves.
Olive Tapenade Crostini
- 3
Prepare the Crostini
Slice the baguette into 1/2 inch thick slices. Arrange the slices on a baking sheet and drizzle lightly with olive oil. Toast in the oven at 400°F (200°C) for about 5-7 minutes, or until golden brown and crispy.
- 4
- 5
Serve
Spread a generous amount of olive tapenade on each crostini. Serve alongside the burrata and roasted tomatoes for dipping.
