You’ll need 8 ounces burrata, baby tomatoes, cloves of whole garlic, extra-virgin olive oil, flaky salt, and freshly ground pepper.
You can also add some minced fresh Italian herbs like parsley, basil, oregano, and you’ll need some crusty bread for serving. Preheat oven to 425. Place tomatoes and garlic in an 8×8″ baking dish or a pie plate. You’ll want to peel the garlic, but leave it mostly whole (I smash mine with a meat cleaver and then take the peels off.)
Drizzle with olive oil and sprinkle with a pinch of salt and some freshly ground black pepper. Nest the burrata into the tomatoes, then drizzle and a little more olive oil and sprinkle with salt and pepper.
Roast for 20-25 minutes or until the cheese is golden brown and the tomatoes are bursting.
Remove from oven and allow to stand for 5-10 minutes. Garnish with fresh minced Italian herbs if desired. Mash the tomatoes slightly and then serve with slices of toasted bread.
