Burrata et tomates rôties, la meilleure des entrées

Ingrédients

• 9 oz / 250g fresh burrata cheese
• 13 oz / 370g cherry tomatoes
• 3 tablespoons extra virgin olive oil
• 1 teaspoon oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Garnish with a small handful fresh basil leaves
• Serve with crostini or fresh focaccia bread

Préparation

1. 1

   Carefully take the burrata out of the packaging as it can pop open, and leave on a plate for ~30 minutes to come to room temperature while you prep the rest

2. 2

   Preheat oven to 400℉/200℃. In a medium baking dish, add the cherry tomatoes, olive oil, oregano and red pepper flakes. Season with a good pinch of salt and dash of pepper and stir together

3. 3

   Roast in the oven for 20-25 minutes until you see the tomatoes have blistered and softened then remove the dish from the oven and allow them to slightly cool

4. 4

   Arrange the roasted tomatoes in a circle in a deep serving dish or plate, leaving the center empty for the burrata. Pour the olive oil left in the baking dish in a small ramekin

5. 5

   Carefully place the burrata cheese in the center of the plate and drizzle with some of the reserved seasoned olive oil and garnish with basil leavesServe with homemade crostini or sliced focaccia on the side along with the remaining olive oil. Cut into the burrata cheese and allow it to ooze out, drizzle the inside with more of the oil and go for a dip and enjoy!