Tune in to Burrata with Roasted Tomatoes, Garlic, and Basil

Happy Memorial Day Weekend (if you can believe that)! My daughters use this column as their own personal cookbook, and the feedback I recently received (constructive criticism) is that we don’t have enough easy appetizer recipes here. So here is an app contribution, just in time for a weekend spent relaxing with snacks on hand.

Burrata with Roasted Tomatoes, Garlic, and Basil is simple and pretty, and also delicious. I put a platter of it, surrounded with arugula and fresh basil, on the table and went upstairs to do who knows what (my husband calls it piddling). I came back downstairs about 10 minutes later and, no kidding, that beautiful plate had been completely torn up and fully enjoyed. Creamy burrata with fresh herbs and oil and toasty-sweet tomatoes and garlic, all on crunchy little toasts, was irresistible. 

Cheers to easy appetizers.

Burrata with Roasted Tomatoes, Garlic, and Basil makes for an easy and delicious appetizer. (Photo: Andria Dilling)

Burrata with Roasted Tomatoes, Garlic, and Basil

4 cups small cherry tomatoes
1 head of garlic, separated into unpeeled cloves
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
5 sprigs fresh thyme
2 cups arugula
8 ounces burrata
1 bunch fresh basil
Crackers and or baguette slices

Preheat the oven to 275 degrees. Place the tomatoes and garlic in a glass baking dish. Add the oil, salt, pepper, and thyme sprigs and use your hands to toss everything together. Roast for 1 hour.

Place the burrata on a serving platter and surround it with the arugula. Top the arugula with the large whole basil leaves. Use your fingers to squeeze the garlic cloves out of the peels. Toss with the roasted tomatoes and the cooking oil. Spoon the tomatoes, garlic, and the oil from the baking dish around and on top of the burrata. Garnish with the small basil leaves, some thyme leaves and sprigs, and a generous sprinkle of kosher salt and pepper. Serve with crackers or slices of baguette.