It’s the end of March and I am having major tomato withdrawal here in Minnesota. I’ve remedied myself with some sweet blistered cherry tomatoes that I’ve popped in the oven. These little gems are so incredibly easy and bursting with flavor. I grilled up some focaccia bread and added some creamy burrata (Italian cheese made with a mix of mozzarella and cream) to my ensemble, drizzled with syrupy balsamic and Voila! my tomato blues are over.
This dish is pretty exceptional. You can buy Focaccia almost anywhere. Make this your next Friday night dinner with a few friends around the kitchen Island.
- 1 pint cherry tomatoes
- 1 Tbls. olive oil
- sea salt
- ½ loaf focaccia, cut into 1-inch slices
- 2 burrata cheese balls
- 2 Tbls. balsamic vinegar
- 1 handful of basil, chiffonade
- Preheat the oven to 400°F.
- Toss 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 15-20 minutes, or until the tomatoes are starting to pop. Remove from the oven to 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 cheese and tomatoes with balsamic vinegar, olive oil, sea salt, and sprinkle with basil.
- Serve with grilled bread.