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Slow-Roasted Balsamic Tomatoes and Garlic on Toast with Burrata
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Slow-Roasted Balsamic Tomatoes and Garlic on Toast with Burrata

1 h 15Pour 2Nutri-Score C€€
par @daenskitchen29 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • cherry tomatoes (halved)Fruits et légumes400 g
  • garlic (head, cloves separated and peeled)Fruits et légumes1 morceau
  • balsamic vinegarÉpicerie30 ml
  • olive oilÉpicerie30 ml
  • saltÉpices3 g
  • black pepper (freshly ground)Épices1 g
  • sourdough bread (sliced)Boulangerie4 morceaux
  • burrata (drained)Produits laitiers200 g
  • basil (fresh leaves)Fruits et légumes5 g

par portion

Nutrition

579kcal

Glucides
55 g
Protéines
20 g
Lipides
31 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Four
  • Saladier

pas à pas

Préparation

  1. Preheat the oven

    • Preheat the oven to 160 °C.
    Étape 1

  2. Season the tomatoes and garlic

    • Place the halved cherry tomatoes and peeled garlic cloves in a baking dish.
    • Drizzle with the olive oil and balsamic vinegar, then season with salt and pepper.
    • Toss everything together so the tomatoes are well coated.
    Étape 2

  3. Slow roast

    • Roast the tomatoes and garlic until soft, jammy and slightly caramelized, stirring once halfway through.
    Étape 3

  4. Toast the bread

    • Toast the sourdough slices until golden and crisp.
    Étape 4

  5. Assemble and serve

    • Tear the burrata over the warm toast.
    • Spoon the roasted tomatoes and garlic on top, with some of the roasting juices.
    • Finish with fresh basil leaves and a little black pepper.
    Étape 5
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