If you can't find burrata, you can use whole-milk mozzarella, though it won't be quite as rich. Serve on toasted bread or crackers.
1 (8-ounce) ball burrata
5 teaspoons olive oil, divided
1/2 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
3 large ripe plum tomatoes, halved
2 large garlic cloves, crushed
6 (14 x 9—inch) sheets frozen phyllo dough, thawed
How to Make It
Unwrap burrata; gently pat dry. Wrap burrata in several layers of plastic wrap to preserve the "ball" shape. Freeze 8 hours or until completely frozen.
Preheat oven to 425°.
Combine 2 teaspoons oil and next 6 ingredients (through garlic); toss to combine. Arrange tomatoes, cut sides up, on a foil-lined baking sheet. Bake at 425° for 40 minutes or until blistered and liquid almost evaporates. Cool. Chop tomato mixture.
Reduce oven temperature to 350°.
Working with 1 phyllo sheet at a time (cover remaining phyllo to prevent it from drying), lay 1 sheet on a flat surface, and coat with cooking spray. Stack another phyllo sheet at a slight angle over the first, and coat with cooking spray. Repeat the procedure with remaining phyllo and cooking spray, angling each phyllo sheet slightly over the previous sheet. Using a slotted spoon, spoon tomato mixture in center of phyllo stack, and discard any liquid. Unwrap burrata, and place frozen burrata on tomato mixture. Fold the phyllo edges over to enclose cheese and tomato mixture, pressing to seal. Turn ball over with tomato mixture on top, and place on a foil-lined baking sheet coated with cooking spray. Brush phyllo with remaining 1 tablespoon olive oil. Bake at 350° for 30 minutes. Remove from oven.
Preheat broiler to high.
Broil cheese ball 2 minutes or until golden brown. Serve immediately.
I couldn't find Burrata, so I used whole milk mozzarella. The recipe for the tomatoes was wonderful, so I will do that by itself in the future! (That should get 6 stars!). When I started baking the tomatoes, it smelled like the garlic was burning, so I turned the temperature back to 300 degrees and roasted them more slowly for about 2 hours. I was making them the night before, so I had plenty of time.
Using baking spray on the phylo sheets made preparation fast and easy, What a great tip!
The previous viewer is right in that it is a bit hard to cut, but I have a very sharp spatula that worked pretty well. I served it on toasted baguette slices, and our family devoured it in a few minutes. I did bake it for about 10 minutes longer than the recipe called for.I will make it again several times a year and will continue to look for burrata.
I think the flavor is good but it's really hard to eat. The cheese is hard to cut through (just pulls) and it was still cold in the center after baking according to directions. I don't think I would serve this at a party due to it being a bit of a challenge to eat. I see how it is a twist on the classic phyllo dough baked brie but brie is much easier to eat.