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4-6
10 minutes
2 garlic cloves, finely grated
1 tsp crushed red pepper flakes (or to taste)
1 tsp dried parsley
1 cup freshly grated Pecorino Romano cheese
Salt and freshly cracked black pepper, to taste
1 pint baby San Marzano or cherry tomatoes
1 tbsp extra virgin olive oil
1 ball burrata cheese
Balsamic glaze, for drizzling
5 fresh basil leaves, torn
1 loaf crusty Italian bread, torn into rustic pieces
Toss the tomatoes with 1 tablespoon of olive oil and place them on the griddle. Cook for 8–10 minutes, turning occasionally, until blistered, softened, and beginning to burst.
While the tomatoes cook, combine the remaining olive oil, grated garlic, crushed red pepper flakes, Blackstone Tuscan Herb Seasoning, dried parsley, Pecorino Romano, salt, and black pepper in a shallow serving dish. Stir until well combined.
Spoon the hot blistered tomatoes over the seasoned olive oil mixture. Tear the burrata into large pieces and place it in the center of the dish.
Drizzle with balsamic glaze and garnish with the fresh basil.
Serve immediately with the torn Italian bread. Dip the bread into the seasoned oil and scoop up the burrata, blistered tomatoes, and Pecorino Romano with each bite.
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