UPSCALE CAPRESE SALAD (OR USE AS AN APPETIZER WITH SLICED CROSTINI)

Ingredients: 1 pound mini pear shaped tomatoes 1 teaspoon kosher salt 2 cloves garlic, minced 1 tablespoon olive oil 1 pound container burrata cheese, drained (8 per container, 2 ounces each) 1 cup finely sliced fresh basil leaves Ground black pepper (or use ground pink peppercorns for a colorful spicy sensation) Extra virgin olive oil Place the tomatoes in single layer in a baking pan.  Sprinkle on the salt, garlic, and drizzle with oil.  Roast in preheated 400˚ oven for 15 minutes.  Remove from oven; cool slightly. Place the tomatoes in a decorative plate with a lip to prevent the juices from overflowing. Place the burrata cheese on the tomatoes, sprinkle on the fresh basil leaves, ground pepper and drizzle very lightly with olive oil.  Serves 8-16, depending on hunger level of guests. Serve with a basket of toasted French baguettes.