Food

Tip

If you don’t have an aged balsamic, reduce some in a pan on a low simmer until it coats a spoon.

Roasted Cherry Tomatoes with Burrata and Grilled Focaccia

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Let’s be honest, anything involving burrata is gonna be good, but this dish—which combines the creamy cheese with blistered cherry tomatoes, grilled focaccia, and a drizzle of syrupy aged balsamic vinegar—is pretty exceptional. If you don’t have time to make the focaccia, buy some.

Serves 6

1 pint cherry tomatoes (about ¾ of a pound)

1 tablespoon olive oil + extra for the grilled bread

sea salt

½ loaf focaccia, cut into 1-inch slices

1 8-oz bag burrata

thick balsamic vinegar, to finish

5 basil leaves, optional

1. Preheat the oven to 400°F.

2. Toss cherry tomatoes with 1 tablespoon of olive oil and a generous pinch of sea salt.Transfer to a small parchment paper-lined baking sheet and roast in the oven for 15-20 minutes, or until the tomatoes are starting to pop. Remove from the oven to let cool.

3. While the tomatoes cool, heat a grill pan over medium-high heat. Drizzle the sliced focaccia with a little olive oil and season with salt. Grill the bread until each piece has nice grill marks on both sides.

4. Place the burrata in the center of a serving plate and arrange the roasted tomatoes around it. Drizzle cheese and tomatoes with a little aged balsamic, olive oil, sea salt, and torn basil (optional).

5. Serve with grilled bread on the side.

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