Burrata with fennel and cumin roasted cherry tomatoes.

neil bougourd | 01 July, 2022

            Burrata with fennel and cumin roasted cherry tomatoes.

This serves two.


Burrata Cheese - one per person

1 pint  of cherry tomatoes ( or cut up tomatoes)


1 tsp fennel, freshly ground

1 tsp cumin, freshly ground

1 tsp kosher salt

1/4 cup olive oil

fresh basil, optional

balsamic for drizzling.

Fresh ground black pepper.


Take the burrata out of the fridge to room temperature.

Put the tomatoes in a pan, drizzle with olive oil and top with the salt and the spices. Mix well to coat. Place the pan in a preheated oven (375º) for 20 minutes. Then place under the broiler for 5 minutes.

Slice the baguette on the diagonal. Heat up some olive oil in a frying pan and place each piece of baguette in the pan in the oil and then turn it over ( basically covering each piece with some olive oil). Fry the bread until golden and then flip and fry on the other side.

Place the tomatoes on the plate and top with the burrata , place the bread on the side and top the burrata with fresh basil. Drizzle with aged balsamic.