Name: Burrata with roasted tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 85 g burrata cheese, at room temperature; 1 cup canned cannellini beans, drained and rinsed; 1 cup cherry tomatoes; 2 cloves garlic, thinly sliced; 1 1/2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 slice sourdough bread, 1-inch-thick slice; 3 1/2 tbsp fresh basil, torn; 1 tsp balsamic vinegar

Nutrition

Per serving

719 calories

Protein: 31g; 17% of calories
Carbs: 84g; 46% of calories
Fat: 29g; 36% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. Take the burrata out of the fridge to take the chill off. On a sheet pan, toss the cherry tomatoes and white beans with half the olive oil, half the salt, and the black pepper. Roast for 10 minutes.
Move the tomatoes and beans to one side of the pan. Add the sliced garlic to the tomato mixture with a few drops of the remaining oil. Place the sourdough slice on the empty side of the pan. Roast until the tomatoes have burst, the garlic is golden, and the bread is toasted, about 7 minutes, flipping the bread once halfway through.
Place the burrata in a shallow bowl. Spoon the warm tomatoes, beans, and garlic around it. Drizzle with the remaining olive oil and balsamic vinegar. Season the cheese with the remaining salt and top with torn basil. Serve with the toasted sourdough. Done when cheese is soft and tomatoes are burst.

Nutrition

Ingredients

Instructions

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