Everyone loves the combination of sweet ripe tomatoes and milky fresh cheese. Burrata is one of my favorite cheeses. It is made by shaping fresh mozzarella into a pocket and stuffing it with cream and shreds of mozzarella. I used to make this dish only in the summer, but I’ve discovered that roasting can make even out of-season tomatoes taste more tomatoey, concentrating and enhancing their flavor. Tomatoes on the vine look pretty, but if they are not available, substitute any small tomatoes. Serve with plenty of bread to sop up the juices.
Serves 4
INGREDIENTS:
- 1 pound small tomatoes on the vine or cherry or grape tomatoes
- ¼ cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 pound burrata or fresh mozzarella, cut into 8 slices, at room temperature
- Fresh basil leaves
- Italian bread for serving
INSTRUCTIONS:
- Preheat the oven to 375°F.
- In a baking pan just large enough to hold them, toss the tomatoes with the oil and salt and pepper to taste.
- Roast for 20 minutes, or until the skins are wrinkled and the tomatoes are beginning to collapse.
- Let cool slightly.
- Arrange the cheese slices on four plates.
- Place the tomatoes next to the cheese.
- Spoon the tomato juices over all.
- Garnish with the basil and serve with the bread.
