Roasted Cherry Tomatoes with Burrata & Basil

Without fail every time I serve this, everyone LOVES it! Roasting the tomatoes and garlic makes such a difference.

Ingredients:

3 punnets Cherry Tomatoes/mini Roma/medley tomatoes (you choose)
6 Garlic Cloves
Olive oil
Salt and Pepper
150g tub of La Casa Burrata
Caramelised Balsamic Vinegar
Fresh Basil leaves
Fresh Baguette

Method:

Preheat oven to 180.c
Place tomatoes and whole garlic cloves (skin on) into oven proof dish and drizzle with olive oil, salt and pepper. Roast for 30 mins.
Let cool to room temperature. Squeeze glad out of their skins and mash into the tomatoes.

Meanwhile bring Burrata out of fridge to room temperature.

To assemble place Burrata in middle of a serving plate and place tomatoes around.

Drizzle with vinegar and add chopped basil leaves on top, along with a little more olive oil and salt and pepper.

Cut baguette into slices and drizzle with olive oil and cook in oven 5-7 mins or until toasted.

To serve slice the middle of the Burrata until all the cheese oozes out.