Ingredients:

  • 1 pint (300g) cherry or grape tomatoes
  • 2 tbsp (27g) extra virgin olive oil
  • 1 tbsp (15g) aged balsamic vinegar
  • 1/2 tsp (3g) flaky sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 sprig fresh thyme
  • 2 thick slices (120g) sourdough bread
  • 1 ball (226g) fresh burrata cheese
  • 1 large garlic clove, peeled and halved
  • 2 tbsp (28g) unsalted butter
  • 5g fresh basil leaves

Instructions:

  1. Preheat your oven to 425°F (220°C). On a rimmed baking sheet, toss the cherry tomatoes with extra virgin olive oil, balsamic vinegar, sea salt, and black pepper.
  2. Roast the tomatoes for 12–15 minutes until the skins begin to pop and the juices concentrate into a syrupy consistency.
  3. While tomatoes roast, heat a skillet over medium-high heat with butter. Place the sourdough slices in the pan and sear for 2–3 minutes per side until deep gold and shattering.
  4. Immediately remove the bread from the heat and rub the cut side of the garlic clove vigorously across the surface of the hot toast.
  5. Break the burrata ball in half and spread the creamy center across the garlic-rubbed toast. Top with the warm roasted tomatoes and their juices.
  6. Garnish with fresh basil leaves and an extra pinch of flaky salt if desired.