Vorspeise
Roasted Tomato and Garlic Burrata Dip with Toasted Baguette
1 Std. 20 Min.Für 4Nutri-Score C€€
C
1 Std. 20 Min.
1 Std. 20 Min.Roasted Tomato and Garlic Burrata Dip with Toasted Baguette
rezept von
Rebecca Pechoski Chadwick
@rebeccapechoskich
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
tomatoes (halved or quartered)Obst & Gemüse800 g
olive oil (plus extra for the bread)Vorräte80 ml
saltGewürze5 g
black pepper (freshly ground)Gewürze2 g
garlic (whole heads, top sliced off)Obst & Gemüse2 Stücke
baguette (sliced thinly)Backwaren1 Stück
garlic saltGewürze4 g
burrata (at room temperature)Milchprodukte250 g
fresh basil (leaves torn)Obst & Gemüse10 g
pro Portion
Nährwerte
366kcal
- Kohlenhydrate
- 36 g
- Eiweiß
- 11 g
- Fett
- 20 g
was Sie verwenden
Utensilien
Auflaufform
Backblech
Backofen
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Season the tomatoes and garlic
- Place the tomatoes in a baking dish.
- Drizzle generously with olive oil and season with salt and pepper.
- Toss everything together, then nestle the garlic heads into the dish.
- Schritt 2
Roast until jammy
- Roast in a 200 °C oven for about an hour, until the tomatoes are soft and caramelized and the garlic is tender.
- Schritt 3
Toast the baguette
- Slice the baguette into thin slices and arrange on a baking tray.
- Drizzle with olive oil and sprinkle with garlic salt.
- Bake until golden and crispy.
- Schritt 4
Make the dip
- Squeeze the roasted garlic out of its skins into the dish.
- Smash the garlic and tomatoes together.
- Add the burrata, break it open and stir until creamy.
- Schritt 5
Finish and serve
- Scatter over the fresh basil.
- Serve with the toasted baguette slices.