Burrata con Pomodorini

Ingredients · 4 servings

• 400 gBurrata, drained
• 500 gCherry tomato, halved
• 12 gBasil, leaves picked (to serve)
• 45 gOlive oil
• 4 gSalt
• 1 gBlack pepper, freshly ground

Equipment

platter, mixing bowl, knife, spoon, measuring spoon, paper towel

Instructions

1. 1
   Gather Ingredients

   Gather the burrata, tomatoes, basil, oil, salt, and pepper with a platter, bowl, knife, spoon, measuring spoon, and paper towel. · 5 min

   What to look for: All ingredients and tools are ready on the counter.

2. 2
   Warm Burrata

   Rest the sealed burrata at room temperature for 20 minutes, then drain it gently and pat the outside dry without tearing the pouch. · 20 min

   What to look for: Cheese feels cool but not refrigerator cold.

3. 3
   Season Tomatoes

   Halve the cherry tomatoes, place them in a bowl, add salt, pepper, and 30 g olive oil, then fold gently until glossy. · 8 min

   What to look for: Tomatoes look shiny and begin releasing clear juice.

4. 4
   Plate Burrata

   Spoon the seasoned tomatoes onto a wide platter, set the burrata in the center, and scatter basil leaves over the top. · 3 min

   What to look for: Burrata sits whole among juicy tomatoes and bright basil.

5. 5
   Finish And Serve

   Drizzle the remaining olive oil over the burrata, crack it open at the table, and serve while the tomatoes are juicy and bright. · 2 min

   What to look for: Creamy center spills slightly into the tomato juices.