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Roasted Tomatoes and Burrata Caprese Salad

Reynolds Kitchens

"Savor the classic Caprese flavors of mozzarella and balsamic from Heidi Larsen of Foodie Crush and enjoy this tasty salad all year round."
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Ingredients

25 m servings 547 cals
Original recipe yields 2 servings

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Directions

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  • Prep

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  1. Preheat oven or toaster oven to 400 degrees F. On a small sheet pan lined with Reynolds Wrap(R) Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil.
  2. Add salt and pepper and toss to coat. Roast in oven for 15 minutes.
  3. Transfer the warm tomatoes to a serving platter.
  4. Drain the water from the burrata cheese or mozzarella balls. Add cheese to the warm tomatoes.
  5. Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired.
  6. Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.

Footnotes

  • Reynolds Kitchens Tip:
  • Line a baking sheet with Reynolds Wrap® Aluminum Foil for quick and easy cleanup every time!

Nutrition Facts


Per Serving: 547 calories; 44.8 g fat; 9.8 g carbohydrates; 17.8 g protein; 80 mg cholesterol; 776 mg sodium. Full nutrition

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Reviews

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Delicious!! I love burrata. It is one of my favorite cheeses with it's creamy center and firm exterior. I have been making this for years. The roasted tomatoes added a nice flavor. Drizzled wit...