Summer in Chicago is right around the corner and I couldn’t be more ready for it! Today I am sharing a go-to recipe that incorporates light summer flavors and is a great starter to nibble on while meats are sizzling on the grill. Serving this appetizer is the perfect choice for a warm night out on your patio. I like to pair it with a chilled glass of Sauvignon blanc.
Place the tomatoes still on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with olive oil and sprinkle generously with kosher salt, pepper, and garlic.
Roast for 15 to 20 minutes, until the tomatoes are tender and a few start to split. Place burrata and tomatoes on a plate. Drizzle with olive oil and sprinkle with basil. Serve with grilled toasts drizzled in olive oil.