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Baked Burrata

  • 16 servings
  • Mins
    Prep Time
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    Cook Time

Julianna Grimes, Cooking Light DECEMBER 2012


1 (8-ounce) ball burrata
5 teaspoons olive oil, divided
½ teaspoon chopped fresh thyme
¼ teaspoon kosher salt
¼ teaspoon chopped fresh rosemary
¼ 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
Cooking spray

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Keywords: roasted, oven, bakeware, stewed, simmer, melted, twice baked, mac n cheese, oven baked, cheese baked