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1
Cut the burrata into six equal-size segments and lay each segment, cut side up, on a salad plate.
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2
Season the burrata with sea salt and spoon 1 teaspoon of pesto over each portion of cheese.
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3
Use scissors to cut the tomatoes into clusters of one, two, or three tomatoes.
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4
Carefully lift the tomatoes by the stems and gently rest one cluster atop each serving of cheese, choosing the largest clusters.
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5
Stack another cluster on top of the first, with the stem at an opposing angle, and then stack the remaining clusters on top of the first, creating a small pile of tomatoes two to three stacks high, with about five to seven tomatoes per serving.
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6
(The idea is for the tomatoes to look pretty and like they are comfortably nestled into the burrata.)
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7
Drizzle about 1/2 teaspoon of the finishing-quality olive oil over each salad, scatter the micro or miniature basil leaves or use scissors to snip one large basil leaf over each salad, and serve with the FettUnta on the side, if desired.
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8
Adjust the oven rack to the middle position and preheat the oven to 300F.
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9
Place a wire rack on top of a baking sheet.
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10
Gently lift the tomatoes out of the boxes, taking care to keep the tomatoes attached to the stems as much as possible.
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11
Brush the tomatoes with the olive oil and season with the salt and pepper.
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12
Place the tomatoes in the oven to roast until their skins are shriveled but the tomatoes are still plump, about 1 1/2 hours.
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13
Remove the tomatoes from the oven and allow them to cool to room temperature.
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14
Use the tomatoes, or cover with plastic wrap and store at room temperature for up to one day or refrigerate for up to three days.
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15
Bring the tomatoes to room temperature before serving.
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16
Erbaluce di Caluso (Piedmont)
