Entrante
Roasted Tomato and Garlic Burrata Dip with Toasted Baguette
1 h 20 minPara 4Nutri-Score C€€
C
1 h 20 min
1 h 20 minRoasted Tomato and Garlic Burrata Dip with Toasted Baguette
receta de
Rebecca Pechoski Chadwick
@rebeccapechoskich
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
tomatoes (halved or quartered)Frutas y verduras800 g
olive oil (plus extra for the bread)Despensa80 ml
saltEspecias5 g
black pepper (freshly ground)Especias2 g
garlic (whole heads, top sliced off)Frutas y verduras2 piezas
baguette (sliced thinly)Panadería1 pieza
garlic saltEspecias4 g
burrata (at room temperature)Lácteos250 g
fresh basil (leaves torn)Frutas y verduras10 g
por ración
Nutrición
366kcal
- Carbohidratos
- 36 g
- Proteínas
- 11 g
- Grasas
- 20 g
lo que usará
Utensilios
Fuente de horno
Bandeja de horno
Horno
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 5
Finish and serve
- Scatter over the fresh basil.
- Serve with the toasted baguette slices.