Prep time: 10 minutes       Cook Time: 25 minutes

Serving Size: 8

Ingredients:

• 2 cups grape tomatoes

• 2 tbsp olive oil, plus more for drizzling

• 2 cloves garlic, minced

• 1 tsp dried oregano

• Flaky sea salt and freshly ground black pepper, to taste

• 1 baguette, sliced into ½-inch pieces

• 1 ball of burrata cheese

• Balsamic glaze, for drizzling

• Red chili flakes, to taste

• Fresh basil, finely chopped

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a baking dish, combine the grape tomatoes, 2 tablespoons of olive oil, minced garlic, oregano, salt, and pepper. Toss to coat evenly.

3. Roast for 25–30 minutes, or until the tomatoes are soft and start to wrinkle.

4. Meanwhile, slice the baguette into ½-inch crostini-style rounds. Arrange slices on a separate baking sheet and drizzle with olive oil.

5. During the last 10–12 minutes of the tomato roasting time, add the crostini to the oven. Flip halfway through to ensure even browning.

6. Once the tomatoes are done, transfer them to a serving dish. Gently tear the burrata and place it in the center.

7. Drizzle the entire dish with olive oil and balsamic glaze. Finish with a sprinkle of flaky sea salt, red chili flakes, black pepper, and chopped fresh basil.

Serve warm with crostini on the side or pile it all on top for the perfect bite.

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