The first time I visited Naples I was blown away by the beautiful fresh mozzarella and burrata, it was so fresh and delicious and often served simply with herbs, or roasted vegetables. This recipe highlights both the perfection of the cheese and makes use of tomatoes, even when they are not in season. Roasting the tomatoes concentrates the sugars and flavor so they are delicious any time of year. - Karen Akunowicz, Chef
WARM ROASTED TOMATOES AND BURRATA WITH CHILI
▢ 2 balls of burrata (Maplebrook, and Lioni are great brands)
▢ 1 portion of tomatoes on the vine, about 8 tomatoes
▢ 6 tablespoons of KA Chef's Blend olive oil with more for drizzling
▢ 2 teaspoons of kosher salt
▢ 1/2 of fresh cracked black pepper
▢ 1 teaspoon fresh red chili pepper flakes
▢ 1 teaspoon flakey finishing salt (like Maldon or Jacobson's)
- Preheat the oven to 350 degrees.
- Take the burrata out of the fridge to temper.
- Place the tomatoes sill on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with 5 tablespoons of KA Chef's Blend olive oil, and sprinkle generously with kosher salt and pepper. Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to brown. Remove from the sheet tray and place on a platter.
- Serve on the stem, hot or warm. Add the burrata and sprinkle with chili flakes and flakey finishing salt. spoon the warm olive oil from the sheet tray on top of the tomatoes and the cheese.
- That's the move: serve with a pile of toasted sourdough bread.