Roasted Tomato & Broken Burrata Dip

Directions

1. Heat the olive oil in a cast iron skillet over medium heat until it begins to shimmer.

2. Add the salt, pepper, red pepper flakes, and crushed garlic. Stir for about 30 seconds until the garlic is fragrant.

3. Stir in the honey, then add the cherry tomatoes. Cook for 10 to 15 minutes, stirring occasionally, until the tomatoes begin to blister and burst. Continue cooking until they're soft and jammy, but still hold some of their shape. Be sure to stir occasionally so the garlic and honey don't burn.

4. Stir in the torn basil and remove the skillet from the heat. Let the tomatoes cool for about 5 minutes.

5. In your Lancaster No. 4 or No. 6 serving skillet, arrange the burrata by tearing it into large pieces and gently opening each one so the creamy stracciatella and mozzarella are spread throughout the skillet.

6. Spoon the warm roasted tomatoes directly into the center of the burrata.

7. Finish with a pinch of flaky salt, a drizzle of extra virgin olive oil, and a generous handful of fresh basil.

8. Serve immediately with toasted sourdough, crostini, or your favorite crackers