Chile Roasted Tomatoes and Olives with Burrata
Chile roasted tomatoes and olives with just a bit of spicy heat perfectly complement burrata cheese with its sweet milky and creamy flavors inside.
Recipe - Stillwater Wine & Spirits
Chile Roasted Tomatoes and Olives with Burrata
Prep Time15 Minutes
Servings4
Cook Time20 Minutes
Ingredients
3 pints rainbow cherry tomatoes, halved
1 cup pitted green and Kalamata olives, halved
8 fresh thyme sprigs
5 garlic cloves, minced
1 teaspoon crushed red pepper flakes
2 tablespoons olive oil
Salt
Pepper
1 container (4, 2-ounce "Minis") BelGioioso Burrata cheese
Fresh thyme sprigs
Cooked angel hair pasta, warmed
French bread baguette, warmed and torn
Directions
- Heat oven to 400°F.
- Combine the tomatoes, olives, thyme, garlic and red pepper flakes in a 3-quart baking dish. Drizzle with olive oil; toss to coat. Season with salt and pepper.
- Bake for 20-25 minutes or until tomatoes are soft and begin to burst, stirring once.
- Place mini burratas into a serving bowl. Spoon tomato mixture around and over top. Garnish with thyme. Serve with pasta and bread.
15 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Heat oven to 400°F.
- Combine the tomatoes, olives, thyme, garlic and red pepper flakes in a 3-quart baking dish. Drizzle with olive oil; toss to coat. Season with salt and pepper.
- Bake for 20-25 minutes or until tomatoes are soft and begin to burst, stirring once.
- Place mini burratas into a serving bowl. Spoon tomato mixture around and over top. Garnish with thyme. Serve with pasta and bread.