Roasted Tomatoes with Burrata
Roasted tomatoes with olive oil, garlic, creamy burrata cheese, and a drizzle of basil pesto. Perfect with pasta or grilled bread.
Equipment
- baking dish
Ingredients
- 2 pints cherry or grape tomatoes
- ¼ cup olive oil
- 4 cloves garlic sliced
- 3 sprigs fresh thyme
- crushed red pepper flakes Pinch
- Kosher salt and black pepper to taste
- 8 oz burrata cheese
- 2 to 3 tablespoons basil pesto
- Fresh basil and crushed red pepper flakes for garnish
- Toasted bread or pasta for serving
Instructions
- Preheat oven to 400 degrees F.
- Arrange the tomatoes in a 9×13-inch baking dish. Drizzle with olive oil and toss to coat. Add the garlic, thyme, crushed red pepper flakes, salt, and pepper.
- Roast for 30 to 35 minutes or until the tomatoes burst. Remove from the oven.
- Break apart the burrata and arrange it over the warm roasted tomatoes. Spoon the pesto over the tomatoes and cheese. Garnish with a little fresh basil and crushed red pepper flakes, if desired. Serve immediately with toasted bread or pasta.
Notes
You can also serve the roasted tomatoes with burrata over spaghetti squash, zoodles, or polenta.
Nutrition
Serving: 1servingCalories: 225kcalCarbohydrates: 7gProtein: 8gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 27mgSodium: 55mgPotassium: 385mgFiber: 2gSugar: 4gVitamin A: 1703IUVitamin C: 23mgCalcium: 230mgIron: 1mg
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