Baked Burrata
You can never have too many hor d'oeuvre recipes, so give Baked Burratan a try. This vegetarian recipe serves 16. One portion of this dish contains around 10g of protein, 11g of fat, and a total of 348 calories. A mixture of pepper, garlic cloves, thyme, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 9 hours and 29 minutes.
Instructions
Unwrap burrata; gently pat dry. Wrap burrata in several layers of plastic wrap to preserve the "ball" shape. Freeze 8 hours or until completely frozen.
Combine 2 teaspoons oil and next 6 ingredients (through garlic); toss to combine. Arrange tomatoes, cut sides up, on a foil-lined baking sheet.
Bake at 425 for 40 minutes or until blistered and liquid almost evaporates. Cool. Chop tomato mixture.
Reduce oven temperature to 35
Working with 1 phyllo sheet at a time (cover remaining phyllo to prevent it from drying), lay 1 sheet on a flat surface, and coat with cooking spray. Stack another phyllo sheet at a slight angle over the first, and coat with cooking spray. Repeat the procedure with remaining phyllo and cooking spray, angling each phyllo sheet slightly over the previous sheet. Using a slotted spoon, spoon tomato mixture in center of phyllo stack, and discard any liquid. Unwrap burrata, and place frozen burrata on tomato mixture. Fold the phyllo edges over to enclose cheese and tomato mixture, pressing to seal. Turn ball over with tomato mixture on top, and place on a foil-lined baking sheet coated with cooking spray.
Brush phyllo with remaining 1 tablespoon olive oil.
Bake at 350 for 30 minutes.
Broil cheese ball 2 minutes or until golden brown.