December 14, 2012 | 3:28 pm

Healing from a Tragedy: A Recipe for Love

Posted by Elana Horwich

Follow JewishJournal.com on

Roasted Cherry Tomato Crostini with Burrata. Photo courtesy of Elana Horwich

• Cherry tomatoes, organic if possible
• Good Extra Virgin Olive Oil
• Dried Thyme
• Salt
• Burrata cheese
• A French Baguette
• A bottle of cold Prosecco (optional) 

1. Position oven rack in center of oven
2. Put oven broiler on high and let oven get hot for at least 5 minutes. 
3. Place the tomatoes on a baking sheet that is covered with aluminum foil, if desired. 
4. Drizzle generously with olive oil, sprinkle with a hearty pinch of salt and a several hearty pinches of thyme. 
5. Using your fingers, mix the tomatoes up in the oil and herbs. 
6. Lick your fingers. You want them to taste good and even a bit over-salted and over-”herbed” because much will burn off in oven.
7. Put tray in oven and cook for about 7 minutes, opening oven at times to give the pan a shake to roll tomatoes around. 
8. The tomatoes are done when the skins begin to bubble and even burn and tomato juices begin to burst.
9. Let tomatoes rest while you prepare the bread and cheese.
10. Slice baguette on a diagonal into ½ inch pieces.
11. Cut the burrata into thin slices, it will get messy. It’s ok.
12. Place bread in oven which is still on broil and toast each side for a minute or so or  until lightly golden brown.
13. Assemble: 

• Top each piece of bread with a piece of burrata.
• Sprinkle salt. 
• Put two tomatoes on top and crush down gently with a fork.
• Drizzle with olive oil.
• Pour yourself a glass of cold Prosecco.
• Eat. Sip. Eat. 
• Repeat.