Entrée
Roasted Tomato Burrata Dip with Garlic Bread Crostinis
35 minPour 6Nutri-Score C€€
C
35 min
35 minRoasted Tomato Burrata Dip with Garlic Bread Crostinis
recette de
Carly’s Cookbook 🤌🏼
@carlys_cookbook
1 recette
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
cherry tomatoes (rinsed, kept whole)Fruits et légumes400 g
olive oil (for drizzling generously)Épicerie60 ml
salt (for the tomatoes and the garlic butter)Épices6 g
black pepper (freshly ground)Épices2 g
red pepper flakesÉpices2 g
garlic (peeled, minced (for the tomatoes and the garlic butter))Fruits et légumes6 morceaux
parsley (chopped)Fruits et légumes10 g
oregano (dried)Épices2 g
burrata (2 balls, torn at serving)Produits laitiers250 g
fresh basil (leaves picked, torn)Fruits et légumes10 g
parmesan (finely grated, for the dip and the garlic butter)Produits laitiers50 g
French baguette (sliced into crostinis)Boulangerie1 morceau
butter (softened, for the garlic butter)Produits laitiers60 g
par portion
Nutrition
421kcal
- Glucides
- 29 g
- Protéines
- 11 g
- Lipides
- 29 g
pas à pas
Préparation
- Étape 1
Prep the tomatoes
- Add the cherry tomatoes to a baking dish.
- Drizzle generously with olive oil, until it comes about halfway up the tomatoes.
- Season with salt, pepper, red pepper flakes, garlic, parsley and oregano.
- Étape 2
Roast the tomatoes
- Bake at 425°F (220°C) for 20–30 min until the tomatoes burst.
- If they need help bursting, gently smash them about halfway through.
- Étape 3
Make the garlic crostinis
- While the tomatoes bake, slice the baguette.
- Mix the softened butter with garlic, salt and parmesan, then spread it over the slices.
- Toast for 5–7 min until golden and crispy.
- Étape 4
Finish and serve hot
- Top the roasted tomatoes with parmesan, fresh basil and the burrata.
- Stir everything together until creamy.
- Serve hot with the garlic crostinis for dipping and scooping.