about 20 crostini using a baguette or ciabatta bread
extra-virgin olive oil
sea salt and freshly ground black pepper
2 pounds of small ripe tomatoes, such as campari, plum or roma,
halved lengthwise, cored, and seeds removed
2 pounds of burrata, substitute fresh mozzarella or goat cheese
basil and Italian parsley pesto or substitute your favorite pesto or purchased pesto
Preheat the oven to 450o F. Place the tomatoes, cut side up, on a wire rack on a rimmed baking sheet. Brush the tomatoes with olive oil and season with the sea salt and freshly ground black pepper. Roast the tomatoes until the skin starts to break and shrivel, but the tomatoes retain their shape, about 25 to 30 minutes, the time will vary with the size of the tomatoes. Remove and serve warm or at room temperature.
The tomatoes can be roasted several hours ahead, cooled completely, then kept covered with plastic wrap, at room temperature. Reheat in a baking dish or pan in a preheated 350o F oven until the tomatoes are heated through, about 10 minutes. Cut the tomatoes to fit on the crostini, if necessary.
To serve, break the burrata into small pieces that will fit on the crostini. Season with a pinch of sea salt and a drizzle of olive oil. Add a some pesto on top of the burrata and top with several pieces of roasted tomatoes. Drizzle a bit of olive oil on top of the tomatoes, perhaps a bit more pesto and serve.