Ingredients:
- 1/2 cup olive oil
- 4 garlic cloves, peeled and smashed
- 1 1/2 Tbsp. balsamic glaze
- 1/2 tsp. kosher salt,
- 1/4 tsp. freshly ground black pepper
- 2 pts. multicolored grape tomatoes, halved
- 1 shallot, thinly sliced
- 2 cups loosely packed arugula
- 2 balls burrata
- 1/4 cup chopped fresh basil
Directions:
- In a small saucepan over medium heat, bring the oil and garlic to a simmer. Cook, stirring occasionally, until the garlic is golden and the oil is fragrant, about 3 minutes. Remove from heat and allow to cool.
- When cool enough to handle, slice the garlic and place it in a storage container. Pour the oil over the garlic.
- In a medium bowl, combine ¼ cup of the garlic oil, balsamic glaze, salt and pepper. Fold in the tomatoes and the shallot. Cover and refrigerate for 30 minutes to 1 hour to allow the tomatoes to marinate.
- Arrange the arugula on a serving platter. Top with the burrata. Drizzle the burrata and arugula with more garlic oil and balsamic glaze; sprinkle the burrata with salt and pepper to taste.
- Fold the basil into the tomato mixture and spoon the mixture on top of the arugula and around the burrata. Serve topped with additional basil.
