Burrata with Basil Oil and Tomato

• 4 Floridia Burrata
• 250 grams cherry tomato or truss tomato
• ½ bunch of thyme
• 3 cloves of garlic
• 100 ml of extra virgin olive oil
• 1 bunch of fresh basil
• Salt to taste

1. Cut the tomatoes in half and place them on a baking tray lined
   with baking paper. Add thyme, finely chopped garlic, salt, and a
   drizzle of extra virgin olive oil.
2. Roast the tomatoes in the oven at 85°C for approximately 4
   hours, or until they begin to dehydrate.
3. Pick the basil leaves and blanch them in boiling, salted water
   for about 30 seconds. Strain and cool immediately in ice water.
   Drain again and squeeze to remove excess water.
4. Blend the blanched basil leaves with 100ml of extra virgin
   olive oil. Adjust seasoning with salt, then transfer the mixture
   to a squeeze bottle or piping bag.
5. Carefully fill the burrata with the basil oil.
6. Arrange the roasted tomatoes on the bottom of a serving plate
   and place the burrata on top. Finish with a generous drizzle of
   extra virgin olive oil.

Note: Leave the burrata at room temperature for at least 30 minutes
before serving. Serves 4.