Burrata with Warm Tomato Vinaigrette

Serves 4 as an appetizer

¼ cup (60 mL) AG extra virgin olive oil

2 cups (500 mL) assorted cherry and grape tomatoes

1 clove garlic, thinly sliced

Pinch of sugar

1 tablespoon (15 mL) white wine vinegar

Salt and Pepper to taste

1 ball of burrata

Fresh bread, to serve

In a medium saucepan over medium-high heat, warm the oil until it just shimmers. Add in the tomatoes, and cook, stirring so that they soften and release some of their juice for 2 to 3 minutes. Add in the garlic and cook a minute or two more so that it becomes golden. Add in the sugar and let it dissolve before turning off the heat. Swirl in the vinegar, salt, and pepper. 

Tear the burrata into two or three chunks. Spoon the warm vinaigrette over the cheese, and season again with more salt and pepper. Serve warm alongside fresh bread.