Fire-Roasted Caprese Salad

Name: Fire-Roasted Caprese Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 2 bunches cherry tomatoes on the vine; 3 cloves garlic, skins on; Extra-virgin olive oil, for drizzling; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; One 8-ounce ball burrata; Small bunch fresh basil; Fresh bread, sliced, for serving

Getting reviews...

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

2 bunches cherry tomatoes on the vine

3 cloves garlic, skins on

Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground black pepper

One 8-ounce ball burrata

Small bunch fresh basil

Fresh bread, sliced, for serving

Directions

Special equipment:

a wood-fired oven, optional

Heat a wood-fired oven. Alternately, you can heat an oven to 400 degrees F.
Place the tomatoes and garlic on a sheet tray or large skillet and drizzle with some olive oil. Sprinkle evenly with salt and pepper. Roast in the oven until soft and blistered, about 10 minutes, depending on the heat of the oven.
Gently place the tomatoes on a platter. Place a ball of gently-ripped burrata in the center of the platter. Garnish with torn basil leaves and drizzle generously with olive oil. Sprinkle with salt and pepper. Use a serrated knife to cut the tomatoes and smear all the toppings on the bread.