Burrata with Cherry Tomatoes

Ingredients

• 2 whole Burrata
• 400 g Cherry tomatoes
• 10 leaves Basil
• 4 tbsp Extra-virgin olive oil
• 1 clove Garlic
• 1 pinch Oregano
• 1 pinch Flaky sea salt
• 1 pinch Black pepper
• 4 slices Crusty bread

Steps

1. Take the burrata out of the fridge 30 minutes before serving so it reaches room temperature and the centre turns soft and creamy.
2. Wash the cherry tomatoes and halve them (quarter the larger ones).
3. Place them in a bowl, season with salt, and let them sit for 10 minutes to draw out their juices.
4. Dress the tomatoes with extra-virgin olive oil, a crushed garlic clove, a pinch of dried oregano and a few torn basil leaves.
5. Toss gently and let marinate while you toast the bread.
6. Slice the bread and toast or grill it until golden and crisp.
7. Rub each slice lightly with the cut garlic clove.
8. Remove the garlic clove from the tomatoes.
9. Spread the marinated tomatoes and their juices over a serving plate.
10. Set the whole burrata in the centre, on top of the tomatoes.
11. Tear it open at the table so the creamy stracciatella spills out.
12. Finish with a generous drizzle of extra-virgin olive oil, a crack of black pepper, a pinch of flaky salt and a few fresh basil leaves.
13. Serve immediately with the toasted bread.

Tips

• Use the best burrata you can find — it should be plump and at room temperature so the stracciatella runs freely. Yellow datterini or mixed-colour cherry tomatoes add sweetness and beauty. Never refrigerate burrata for long after opening; it loses its creamy texture quickly.