• This is the season of visiting and it is always handy to have a delicious and easy appetizer with some good wine available to offer your guests.  I love to use a variety of colored tomatoes, but if you don’t have a variety of colors available, red ones will do just fine.  Don’t forget plenty of garlic and basil and a sprinkle of chili on the burrata before serving.  Make sure you have a delicious bottle of wine to pour as you mop up the juices of the roasted tomatoes, creamy burrata and with crackers or bread.  I selected Sartori di Verona from an Italian winery in the northeastern Veneto region.  The winery has a rich family tradition and was an ideal way to begin the cocktail hour and then accompany our dinner of pasta bolognese which followed.  Great food and a wonderful regional wine is a perfect way to take the chill out of a late fall evening with good friends.  Cheers!


  • 1 ball burrata
  • 2 pints heirloom tomatoes
  • 2-3 tablespoons olive oil, plus more for drizzling
  • Kosher salt and pepper
  • 2 teaspoons dried oregano
  • 3 cloves minced garlic
  • 1/2 teaspoon red chili pepper (adjust to taste)
  • 1 bunch basil, finely chopped, plus leaf for garnish
Directions: Preheat oven to 400. Drizzle enough olive oil to coat your tomatoes. Sprinkle with salt, pepper and oregano and spread in an even layer on a baking sheet. Roast for about 25 minutes until tomatoes are slightly charred and releasing their juices, while still maintaining the integrity of their shape. Remove from oven and allow to cool slightly. Add chopped basil and garlic and gently toss to combine. Transfer tomatoes and accumulated juices to a shallow bowl or serving dish with rim. Place burrata in the center of tomatoes, drizzling extra oil on top are cooking juices on top of burrata. Sprinkle with chili, salt and pepper and garnish with basil leaves. Serve with bread or crackers and wine. Enjoy!