This very simple dish brings out winter tomatoes' flavor by roasting them with delicious olive oil.
1 16-ounce package cocktail tomatoes on the vine (choose a pack with smaller tomatoes), vines cut into 5 pieces with equal numbers of tomatoes attached to each.
4 tablespoons Cobram classic extra virgin olive oil, divided
1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
8 ounces Di Stefano Burrata cheese
5 fresh small, tender basil sprigs
Fini organic balsamic reduction
- Preheat the oven to 400° Fahrenheit.
- Place tomatoes on a baking sheet lined with parchment and toss them with 2 tablespoons of Cobram classic extra virgin olive oil. Sprinkle with salt. Roast tomatoes for about 12 to 15 minutes (depending on their size) until they begin to shrivel.
- Meanwhile, place the cheese in the center of a serving dish and drizzle with the remaining 2 tablespoons of olive oil. Garnish the plate with basil sprigs. Arrange warm tomatoes on the vine around the Burrata cheese. Drizzle everything with balsamic reduction. Serve immediately.