Garlic Tomato Confit Burrata Toast
Garlic Tomato Confit Burrata Toast
Ingredients
For the Garlic Tomato Confit
- 2 pints cherry tomatoes
- 10 garlic cloves, peeled and smashed
- 4 fresh thyme sprigs
- 1/2 teaspoon red pepper flakes, or to taste
- 1 1/2 cups extra virgin olive oil, enough to cover
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Toast Assembly
- 4 slices sourdough bread, thick-cut
- 8 ounces burrata cheese, drained
- 1/4 cup fresh basil leaves, for garnish
- 1/4 teaspoon flaky sea salt, for garnish, optional
Instructions
- 1
Preheat your oven to 275°F. In a medium oven-safe dish or baking pan, combine the cherry tomatoes, smashed garlic cloves, fresh thyme sprigs, red pepper flakes, salt, and black pepper.
⏱️ 5 min•🌡️ 275
- 2
Pour enough extra virgin olive oil over the tomato mixture to completely cover the tomatoes. Stir gently to ensure all ingredients are well combined and submerged in the oil.
⏱️ 2 min
- 3
Bake the tomato confit for 50-60 minutes, or until the tomatoes are soft, slightly shriveled, and bursting, and the garlic is tender and golden. The low temperature allows the tomatoes to slowly confit without browning too much.
⏱️ 60 min•🌡️ 275
- 4
While the confit is baking, toast the sourdough bread slices. You can do this in a toaster, under the broiler, or in a pan with a little olive oil, until golden brown and crisp.
⏱️ 5 min
- 5
Once the confit is done, carefully remove it from the oven. Let it cool slightly for a few minutes. The confit can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week.
⏱️ 5 min
- 6
To assemble the toast, spread or tear the burrata cheese evenly over each slice of toasted sourdough bread.
⏱️ 2 min
- 7
Spoon a generous amount of the warm garlic tomato confit, including some of the flavorful oil, over the burrata. Ensure each toast gets plenty of tomatoes and garlic.
⏱️ 3 min
- 8
Garnish with fresh basil leaves and a sprinkle of flaky sea salt, if desired. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Tomato Confit Burrata Toast
For the Garlic Tomato Confit
- 2 pints cherry tomatoes
- 10 garlic cloves, peeled and smashed
- 4 fresh thyme sprigs
- 1/2 teaspoon red pepper flakes, or to taste
- 1 1/2 cups extra virgin olive oil, enough to cover
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Toast Assembly
- 4 slices sourdough bread, thick-cut
- 8 ounces burrata cheese, drained
- 1/4 cup fresh basil leaves, for garnish
- 1/4 teaspoon flaky sea salt, for garnish, optional
Instructions
- 1
Preheat your oven to 275°F. In a medium oven-safe dish or baking pan, combine the cherry tomatoes, smashed garlic cloves, fresh thyme sprigs, red pepper flakes, salt, and black pepper.
⏱️ 5 min•🌡️ 275 - 2
Pour enough extra virgin olive oil over the tomato mixture to completely cover the tomatoes. Stir gently to ensure all ingredients are well combined and submerged in the oil.
⏱️ 2 min - 3
Bake the tomato confit for 50-60 minutes, or until the tomatoes are soft, slightly shriveled, and bursting, and the garlic is tender and golden. The low temperature allows the tomatoes to slowly confit without browning too much.
⏱️ 60 min•🌡️ 275 - 4
While the confit is baking, toast the sourdough bread slices. You can do this in a toaster, under the broiler, or in a pan with a little olive oil, until golden brown and crisp.
⏱️ 5 min - 5
Once the confit is done, carefully remove it from the oven. Let it cool slightly for a few minutes. The confit can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week.
⏱️ 5 min - 6
To assemble the toast, spread or tear the burrata cheese evenly over each slice of toasted sourdough bread.
⏱️ 2 min - 7
Spoon a generous amount of the warm garlic tomato confit, including some of the flavorful oil, over the burrata. Ensure each toast gets plenty of tomatoes and garlic.
⏱️ 3 min - 8
Garnish with fresh basil leaves and a sprinkle of flaky sea salt, if desired. Serve immediately and enjoy!
⏱️ 1 min