How much do we love burrata? Let us count the ways... Well, one of our favorites is this Burrata & Roast Tomatoes on Truffled Bread. Apart from the amazing, decadent taste of burrata and truffle oil and juicy, roasted cherry tomatoes, the other great thing about this is the ease with which you can magic this onto your lunch table for yourself and a friend!
About 15 cherry tomatoes, bonus points if they're still on the vine because it looks so pretty!
1 garlic clove
extra virgin olive oil
coarse sea salt
2 slices of your bread of choice (we've used a five grain bread, but a ciabatta would also work well!)
2 4 oz (100 g) balls of burrata
1/2 tablespoon chopped basil
freshly ground pepper
Preheat the oven to 400 F (200 C). Place the cherry tomatoes in an ovenproof dish or sheet pan. Squiggle olive oil generously over the tomatoes and sprinkle two pinches of coarse sea salt over them. Cut the garlic clove into slices and add to the tomatoes. Roast everything in the oven for about 20 minutes or until the tomatoes are soft and fragrant.
While you're waiting, toast the bread and then put some truffle oil over the slices, about half a teaspoon per slice. Press a ball of burrata onto each slice of bread, pressing down gently to flatten it slightly.
When the tomatoes are ready, divide them up and place them on top of the burrata. Spoon some of the oil the tomatoes were roasting in over them. Don't forget to scoop up some of the sliced garlic! Top with some chopped basil and freshly ground pepper.