Burrata with Garlic-Roasted Tomatoes & Charred Ciabatta

Serves: 2│35 min

Inspired by Incognito, Constantia

This dish is a masterclass in contrasting temperatures and textures. The key to "reverse engineering" this plate lies in the slow-roasting of the tomatoes to concentrate their sugars, which then cut through the rich, buttery cream of the burrata.

Ingredients

Roasted Tomatoes

• 300g (2 cups) Cherry or grape tomatoes, left on the vine if possible

• 45ml (3 tbsp) Extra virgin olive oil

• 3 cloves Garlic, thinly sliced

• 5g (1 tsp) Dried oregano

• 2g (1/2 tsp) Sea salt

• 1g (1/4 tsp) Cracked black pepper

Main Components & Garnish

• 1 ball (approx. 225g / 8 oz) Fresh Burrata cheese, room temperature

• 4 thick slices Ciabatta or sourdough bread

• 15ml (1 tbsp) Unsalted butter, softened

• 5g (1/4 cup) Fresh basil leaves, torn

• 15ml (1 tbsp) High-quality balsamic glaze (optional)

Instructions

1. Preheat your oven to 200°C (400°F).

2. Place tomatoes and sliced garlic in a small baking dish.

3. Drizzle with olive oil and sprinkle with oregano, salt, and pepper.

4. Toss gently to coat every tomato thoroughly in the oil and spices.

5. Roast for 20–25 minutes until the skins burst and slightly char.

6. While tomatoes roast, spread butter on both sides of the ciabatta slices.

7. Heat a griddle pan over medium-high heat until wisps of smoke appear.

8. Grill bread for 2 minutes per side until deep char marks form.

9. Place the room-temperature burrata on a large, shallow serving plate.

10. Carefully spoon the hot, jammy tomatoes and their garlic oil alongside.

11. Break the burrata skin slightly to allow the creamy center to flow.

12. Garnish with fresh basil and an extra drizzle of olive oil.

13. Serve immediately with the warm charred ciabatta for scooping.

Chef's Note: Ensure the burrata is at room temperature before serving. If it is too cold, the contrast with the hot tomatoes will feel jarring rather than harmonious.