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Roasted Cherry Tomatoes with Burrata and Grilled Focaccia 


This recipe was originally featured on Goop and we had to try it for ourselves. It’s literally easy to make and it tastes exceptional.

Picture
All images © Goop

​What you will need:
  • 1 pint cherry tomatoes (about ¾ pound)
  • 1 tablespoon olive oil, plus extra for the grilled bread
  • sea salt
  • ½ loaf focaccia, cut into 1-inch slices
  • 1 8-ounce bag burrata
  • thick balsamic vinegar, to finish
  • 5 basil leaves, optional



​
Instructions: 
Preheat the oven to 400°F

Toss the cherry tomatoes with 1 tablespoon of olive oil and a generous pinch of sea salt. Transfer to a small parchment-paper-lined baking sheet and roast in the oven for 15 to 20 minutes, or until the tomatoes are starting to pop. Remove from the oven and let cool 

While the tomatoes cool, heat a grill pan over medium-high heat. Drizzle the sliced focaccia with a little olive oil and season with salt. Grill the bread until each piece has nice grill marks on both sides

Place the burrata in the center of a serving plate and arrange the roasted tomatoes around it. Drizzle the cheese and tomatoes with a little aged balsamic, olive oil, sea salt, and torn basil (if you want)

Serve with grilled bread on the side

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