Roasted Tomatoes and Burrata Caprese Salad
Ingredients
- 2 cups cherry tomatoes
- 4 cloves garlic
- 3 tablespoons extra virgin olive oil, divided
- ½ teaspoon kosher salt and pepper
- 8 ounces burrata cheese balls or small fresh mozzarella balls such as Ciliegine
- 2 teaspoons balsamic vinegar
- ¼ cup fresh basil leaves
- Reynolds Wrap® Aluminum Foil
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Instructions
- Preheat oven or toaster oven to 400 degrees F. On a small sheet pan lined with Reynolds Wrap® Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil.
- Add salt and pepper and toss to coat. Roast in oven for 15 minutes.
- Transfer the warm tomatoes to a serving platter.
- Drain the water from the burrata cheese or mozzarella balls. Add cheese to the warm tomatoes.
- Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired.
- Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.
Source
Original recipe: View Original
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