Don't wait for your homegrown tomato crop for this warm caprese. You can get good cherry tomatoes year round.
Serves 4
Ingredients:
2 pints cherry tomatoes
fresh thyme
4 cloves garlic, finely chopped
1/4 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 large ball burrata cheese
Sea Salt
1 baguette (optional)
Heat oven to 350. Toss the tomatoes (uncut) with the thyme, garlic and olive oil and place on a rimmed baking sheet in one layer. Season with the kosher salt and fresh black pepper. Roast about 30-40 minutes, until tomatoes are bursting and lightly browned.
Meanwhile, thinly slice the baguette (if using) and brush slices with more olive oil. Toast in oven.
Put the roasted tomatoes and all their juices into a serving dish. Break the burrata into pieces and put on top of the tomatoes. Serve warm with toast.
Serves 4
Ingredients:
2 pints cherry tomatoes
fresh thyme
4 cloves garlic, finely chopped
1/4 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 large ball burrata cheese
Sea Salt
1 baguette (optional)
Heat oven to 350. Toss the tomatoes (uncut) with the thyme, garlic and olive oil and place on a rimmed baking sheet in one layer. Season with the kosher salt and fresh black pepper. Roast about 30-40 minutes, until tomatoes are bursting and lightly browned.
Meanwhile, thinly slice the baguette (if using) and brush slices with more olive oil. Toast in oven.
Put the roasted tomatoes and all their juices into a serving dish. Break the burrata into pieces and put on top of the tomatoes. Serve warm with toast.
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