This tasty variant of the 'Insalata Caprese' is delicious on a summer day, but of course also tastes great when the weather is less warm.
I want to make
Peel the garlic and crush it with a knife.
Preheat the oven to 100°C and cover the baking tray with a sheet of baking paper.
Arrange the Looye JOYN and Looye Honeytomatoes on the baking sheet, sprinkle with the thyme leaves and salt and pepper. Place the crushed garlic cloves in between and drizzle everything generously with olive oil.
Roast the Looye JOYN and Looye Honeytomatoes for 40 minutes until they are very soft and slightly sticky.
Remove the burrata from its packaging, leave to drain and carefully put the cheese on a serving platter. Add the roasted Looye JOYN and Looye Honeytomatoes and garlic cloves.
Drizzle the dish with some extra virgin olive oil and torn fresh basil leaves.
Finish the dish with extra pepper to taste.