Ingredients
Scale
- 1 pound medium tomatoes with vines intact
- 1 tablespoon good-quality olive oil, plus extra for garnish
- 1/2 teaspoon kosher salt
- Freshly ground pepper
- 1 pound burrata
- Pesto sauce
- Grilled French Bread slices (optional)
Instructions
- Carefully wash and dry tomatoes leaving vines intact.
- Heat the oven to 450 degrees. Place the tomatoes with vines intact on a baking sheet. Brush with 1 tablespoon of the olive oil and season with salt and pepper. Roast 45 minutes, until the skins begin to shrivel like a raisin but the tomatoes remain plump.
- Cut French Bread into 1/4 inch slices. Brush both sides with olive oil and grill 3 to 4 minutes on each side, until grill marks are present.
- Either on 1 large plate or 4 individual plates, divide the cheese evenly and place it cut side up onto plate(s). Spoon some pesto sauce over each portion. Using a spatula, remove tomatoes from baking sheet and gently place on top of the pesto and burrata. Drizzle the tomatoes with olive oil, a sprinkling of salt, and serve immediately as is or with grilled French Bread slices.
Notes
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