I love burrata, the creamier cousin of mozzarella, a lot but I struggle to find it in Sweden. I’m sure they have it in some of Malmö’s better cheese shops but I thought it easier to bring a fresh one with me from my local Whole Foods.
We had it as a starter one evening soon after arrived to Sweden, together with slow roasted tomatoes, a nice olive oil, grilled bread and a bowl of buttery nocellara olives.
It almost felt like we were by the Mediterranean; being sat outside, next to a fig tree, sipping rosé and eating the creamy burrata with slow roasted tomatoes. Such a lovely evening.
Slow roasted tomatoes, serves 3 as a starter
150-200 g small tomatoes, halved
1 clove of garlic, sliced
1/2 red onion, thinly sliced
some chopped basil
a splash of olive oil
salt, black pepper
fresh basil to garnish
Pre-heat the oven to 125C. Place tomatoes, onion, garlic, and basil in an oven-proof tray. Add olive oil, salt and pepper and stir so the oil coats everything evenly. Place in the oven and leave for 2-3 hours. Remove the (now brown) basil from the tray. Plate the rest, garnish with fresh basil leaves and a good splash or olive oil.