Ingredients
1 1/2 pint cherry tomatoes
4 rounds burrata
3/4 cup packed basil leaves
3/4 cup olive oil, divided
Salt and pepper
Sea salt
Aged balsamic
Preparation
Preheat oven to 400 degrees F.
Toss cherry tomatoes with salt, pepper, and 1/4 cup olive oil on a large baking sheet. Place tomatoes in oven and roast for about 10 minutes until tomatoes are hot and the skins begin to burst.
Meanwhile, bring a small pot of water to a boil. Blanch basil leaves for 10 seconds, drain, then immediately transfer to an ice water bath. Drain again.
In a blender, puree basil leaves with 1/2 cup olive oil. Season to taste with salt and pepper.
To serve, arrange one round of burrata and some of the roasted tomatoes on individual plates. Drizzle with the basil oil, sprinkle with a bit of coarse sea salt, and dot with a few drops of aged balsamic.
