Burrata Me Softly
Updated: Oct 8
By Mateo Jarrin Cuvi, www.whineontherocks.com
Confession: I'm the kind of guy who believes a meal isn't a meal unless something in it oozes. Enter this dish, a love triangle between The Rock's sweetest cherry tomatoes, a creamy cloud of burrata and a lazy drizzle of honey. Nobody's getting hurt here, except maybe the breadbasket, which will be picked clean.
Here's what’s shaking. You toss a small box of cherry tomatoes with Akaki Grove’s premium olive oil, chili flakes and salt, then throw them in a blazing oven until they blister, slump and char like tourists on an Ayia Napa beach in August. Then you bury them under fresh basil and torn burrata and finish with a drizzle of your best local honey. The sweet heat, salty cream and smoky, jammy tomatoes gang up on your taste buds in a way that would make even The Wife, Ph.D., put down her wine glass and say "hmmmm."
It takes five minutes of work and about half an hour of waiting, which is, coincidentally, the exact time it takes to open, breathe and judge a bottle of something chilled and crisp. Priorities, y'all.
Ingredients
1 small box of cherry tomatoes
Akaki Grove extra virgin olive oil
Red chili pepper flakes
Salt, to taste
1 ball of burrata (or 2 if you’re feeling frisky)
Fresh basil leaves (or fresh oregano if your prefer)
Honey
Instructions
Preheat your oven to 220°C.
Put the cherry tomatoes in a baking dish or on a tray. Toss them with a few tablespoons of olive oil, a generous pinch of chili flakes and salt to taste.
Roast for 25 to 30 minutes, until the tomatoes have burst, cooked down and charred a little at the edges.
Take the tomatoes out of the oven and scatter fresh basil leaves over the top.
Tear the burrata open and spread it over the hot tomatoes.
Drizzle honey over everything.
Finish with another swirl of olive oil and a pinch more salt and chili flakes. Serve right away with crusty bread for mopping up the juices.
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