Cook down cherry tomatoes until they start to sputter and sweeten, then top with a burrata cream bomb. Served with garlicky toasts, it makes an easy and elegant app.
Contains: milk, wheat.
What You Get
Cherry tomatoes
Garlic
Basil
Burrata cheese
Par-baked baguettes
What You'll Need
Olive oil
Salt and freshly ground pepper
Step 1
Remove the tops from the cherry tomatoes. Cut 2 cloves of garlic in half. Pick the basil, toss the stems, and tear the leaves. Drain the burrata and let it come to room temperature.
Step 2
In a nonstick frying pan over medium heat, warm 2 tablespoons olive oil. Add the tomatoes and sautΓ© until the tomatoes burst, sink down, and start to turn jammy, 10 minutes. Fold in the torn basil until just wilted. Season with salt.
Step 3
Meanwhile, slice and toast the baguettes. Rub each slice with the cut garlic halves, drizzle with olive oil, and season with salt.
Step 4
Pour the burst tomatoes into a shallow bowl, top with the burrata, and season with salt and pepper. Serve warm, with the garlic toasts for dipping.