Fried burrata on tomato sauce

Preparation

• Preheat the oven to 200 degrees Celsius. Place the cherry tomatoes in a baking dish. Cut the garlic bulb in half lengthwise and place the two halves in the baking dish. Slice the red onion into rings and add it to the dish.
• Distribute the olive oil, balsamic vinegar, honey, red pepper flakes, salt, and pepper over the vegetables. Roast the vegetables in the oven for 20-25 minutes until everything is caramelized.
• Cut the ciabatta into thin slices and coat them with olive oil. Toast them in the oven for 10-15 minutes along with the vegetables until they are golden brown.
• After roasting, remove the vegetables from the oven, squeeze the garlic from the cloves, and put all the vegetables, including garlic, with all the pan juices, in a blender. Blend until you have a creamy mixture.
• Heat a frying pan with a little oil over low heat. Place several heaps of coarsely grated Parmesan cheese in the pan and fry for a few minutes on each side until you have cheese crisps. Remove them from the pan.
• Drain the burrata balls. Beat the eggs in a bowl. Divide the panko with a pinch of salt into a second bowl. Dip each burrata ball one at a time first in the beaten eggs, then in the panko, then again in the eggs, and finally in the panko. Ensure that the entire burrata ball is covered with the panko-egg mixture.
• Fry the burrata balls one at a time for a few minutes on each side until they are golden brown.
• Divide the creamy sauce over two large plates. Place the fried burrata on top. Add the cheese crisps and garnish with fresh basil. Serve with the roasted ciabatta.
• And you are ready! Fried burrata served on tomato sauce with some toast and parmesan crisps. One plate is intended for 2 persons.