Simple ingredients come together to create this easy topping for burrata, labneh, or whipped ricotta. I served it with my homemade flatbread (taboon bread, coming soon), but you can also use crostini or any bread you prefer. A great side for entertaining and suhoor, as Ramadan is upon us before you know it. 😊
Ingredients
- Cherry tomatoes
- Pitted green olives
- 4 cloves garlic
- 1 Serrano chili sliced
- Rosemary spring
- Lemon zest
- Salt and black pepper
- Olive oil
- Burrata
- Walnuts chopped, pomegranate molasses
- Fresh basil chiffonade
Instructions
- Measure with your heart, preheat oven to 375 F. In a baking dish add the ingredients, easy on the salt remember olives are salty, give it a stir and bake for 15 minutes or until the cherry tomatoes pop. Serve burrata with the roasted tomatoes top with walnuts, a drizzle of pomegranate molasses and fresh basil. Enjoy ☺️.