Blistered Tomatoes and Burrata with Pancetta

Instructions

Remove the burrata from your fridge and place on your counter for 25 to 30 minutes prior to serving. Bringing it to room temperature will make it more spreadable/dipable.

Preheat your oven to 400°F (or 200°C).Line a large rimmed baking. sheet with parchment paper and spray with olive oil spray. Slice a baguette and arrange on the prepared pan. Spray generously with olive oil and season with pinches of kosher salt.

Bake on  the middle rack for 8 to 10 minutes. Keep the oven preheated to 400°F (or 200°C).

Meanwhile, add the pancetta into a small skillet and heat over medium to medium-low. Stir and cook for 6 to 8 minutes or until golden and crispy. Using a slotted spoon, remove the crisp pancetta and transfer to a paper towel lined plate and set off to the side.

Wash and pat dry the cherry tomatoes. Transfer them to a bowl along with 2 tablespoons olive oil, grated fresh garlic, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss well to coat.

Line a large rimmed baking sheet with parchment and add the tomatoes. Top with sprigs of fresh thyme and roast for 15 to 20 minutes. Remove and discard the thyme sprigs.

Transfer the blistered tomatoes and any juices to a serving platter. Nestle the burrata into the tomatoes and gently tear them open to expose the creamy middle. Top with the crispy pancetta and drizzle with a little olive oil and balsamic glaze.

Lastly season with black pepper, red pepper flakes (if desired) and sprinkle with thinly sliced fresh basil. Serve alongside the crostini.

Appetizers & Snacks