Maine Roasted Tomatoes and Burrata

Dazzle your guests with a simple and festive roasted tomato and burrata appetizer to ring in the new year! 

This elevated version of a Caprese salad is the perfect side or starter for a holiday party or small gathering. The warm garlicky-infused olive oil blends with the roasted tomato juices and herbs to make the most delicious topper for crusty bread and cheese. The best part? You can prepare and serve all in one dish!

For the sake of presentation, you’ll notice we left the stems and vines on our sweet cherry tomatoes, but feel free to pluck them and roast without. You lose a small amount of the tomatoes' natural beauty, but it does make soaking up all of that decadent roasted tomato juice much easier. 

Recipe for Maine Roasted Tomatoes and Burrata

Servings: 4-6

Prep Time: 5 min

Cook Time: 40 min.

Ingredients

• 1 to 2 pints cherry tomatoes, on or off the vines
• ¼ cup olive oil
• 1 tablespoon balsamic vinegar
• 4 garlic cloves, peeled and smashed
• 1 sprig of rosemary OR 2 sprigs of thyme
• sea salt and cracked black pepper
• 1 ball burrata 
• 1 French baguette, sliced and toasted, for serving

Instructions

1. Preheat the oven to 350F and place your Maine dish on a sheet pan for easy transport to and from the oven. 
2. Gently rinse the tomatoes and add them to your dish along with the garlic cloves, olive oil, balsamic vinegar, and herbs. Season with salt and pepper and toss to coat. Bake for 40 minutes or until the tomatoes have burst and released their juices. 
3. Allow to cool for a few minutes, then add the ball of burrata in the center of the dish and cut it open to reveal the creamy center. Use a spoon to baste the cheese in the roasting juices and serve alongside the sliced baguette. 

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