| Ingredient | ULF # | Portion |
|---|---|---|
| BelGioioso Burrata Cheese | 209416 | 12 oz. |
| Capital City Fruit Cherry Tomatoes | 121293 | 2 cups |
| Santa Lucia 75% Canola / 25% Extra Virgin Olive Oil Blend | 267741 | 1 Tbsp. |
| Pastorelli Dark Balsamic Vinegar | 289038 | 1 Tbsp. |
| Garlic Co. Peeled Garlic Clove (minced) | 128579 | 1 clove |
| Baron Spices Ground Basil | 290804 | 1/2 tsp. |
| Baron Spices Ground Oregano | 290888 | 1/4 tsp. |
| Salt & Pepper | to taste | |
| Garnish, Capital City Fruit Fresh Basil | 133025 | to taste |
Preheat oven to 400°F.
Toss tomatoes, oil, balsamic vinegar, garlic, basil, and oregano on a baking sheet. Season with salt and pepper. Bake 20 minutes or until soft and splitting. Cool slightly.
Place burrata on a small plate. Spoon cooled tomatoes around the cheese. Drizzle with olive oil and fresh herbs.
Serve with crostini or other toasted bread.
