Pesto Burrata WITH ROASTED CHERRY TOMATOES

Ingredienti

2 cups cherry tomatoes, halved

1 tablespoon olive oil, plus

1 teaspoon for drizzling

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to

taste

Two 8-ounce containers burrata cheese (or four

4-ounce balls)

3 tablespoons pesto, homemade (see page 37) or store-bought

Crostini (page 49), for serving

Istruzioni

1. Preheat the oven to 450°F. Line a baking sheet with foil.

2. On the prepared baking sheet, toss the cherry tomatoes with the 1 tablespoon olive oil, salt, and pepper. Roast for 18 to 20 minutes, until browned and soft. Set aside to cool while you prepare the rest of the dish.

3. Remove the burrata from the water and pat dry with a paper towel.

4. Carefully slice each burrata into halves or quarters and place on a serving platter or in a large serving bowl.

5. Drizzle with the remaining 1 teaspoon of olive oil and pesto. Sprinkle with the tomatoes and season to taste with salt and pepper.

6. Serve with the crostini.

Makes 4 to 6 servings