Geröstete Kirschtomaten mit Pilzen und Burrata

Roasted Cherry Tomatoes with Mushrooms and Burrata

Pane-Bistecca

I found this recipe for Roasted Cherry Tomatoes with Mushrooms and Burrata in a Betty Bossi magazine and tweaked it a bit.

Betty Bossi serves it warm as an appetizer, but I turned it into a salad. It was definitely worth it—it was absolutely delicious!

I kept the dressing very simple, since the tomatoes and mushrooms are the main flavors in this salad. Add the creamy burrata, and it’s just incredibly delicious!

Prep time

15 min

Cooking time

30 min

Portions

4-6

Total time

45 min

Ingredients

500 g colored Cherry Tomatoes
Salt and Pepper
Chili
Olive Oil
500 g small Button Mushrooms
2 Burratas
chopped Chives or Basil
edible Flowers

Dressing

4 tbsp Olive Oil
2 tbsp Balsamico Vinegar
Salt and Pepper
Chili Flakes

Instructions

Step 1

Place the tomatoes in a gratin dish, season with salt and pepper, and drizzle with olive oil. Roast in the oven at 180°C for about 30 minutes. Let cool.

Step 2

Meanwhile, clean the mushrooms and chop them if necessary.

Step 3

Heat a little olive oil and sauté the mushrooms in it, seasoning well. Let cool.

Step 4

Mix the tomatoes with the mushrooms, then place the two burratas in the center.

Step 5

Place the dressing ingredients in a jar and shake well. Then pour over the salad. Garnish with the chopped chives or basil and the flowers.

Notes

Here are more Tomato Salad Recipes.

Mit laktosefreiem Mozzarella und Parmesan Dressing!

Geröstete Kirschtomaten mit Pilzen und Burrata