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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.
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What You Get
What You'll Need
Salt and freshly ground pepper
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.
In a nonstick frying pan over medium heat, warm 2 tablespoons olive oil. Add the tomatoes and sauté until the tomatoes burst, sink down, and start to turn jammy, 10 minutes. Fold in the torn basil until just wilted. Season with salt.
Meanwhile, slice and toast the baguettes. Rub each slice with the cut garlic halves, drizzle with olive oil, and season with salt.
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.