Ingredients:

  • 1 pint (250g) cherry tomatoes
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 cloves (6g) garlic, thinly sliced
  • 1/2 tsp (3g) flaky sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 balls (8 oz / 225g) fresh burrata cheese
  • 2 tbsp (30ml) balsamic glaze
  • 1/4 cup (10g) fresh basil leaves, torn
  • 1 pinch (1g) red pepper flakes

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat until shimmering. Add the cherry tomatoes and sliced garlic. Sauté for 3–5 minutes, shaking the pan occasionally, until the tomato skins begin to brown and pop. Remove from heat immediately once they look shriveled and syrupy.
  2. Place the burrata balls in the center of your serving platter. Use a fork or knife to gently break the outer skin of the cheese, exposing the creamy stracciatella center.
  3. Spoon the hot tomatoes and the garlic-infused oil directly over the exposed cheese. Drizzle the balsamic glaze in a zig-zag motion across the top. Scatter the torn basil and red pepper flakes over the dish.