Voorgerecht
Roasted Tomato and Garlic Burrata Dip with Toasted Baguette
1 u 20 minVoor 4Nutri-Score C€€
C
1 u 20 min
1 u 20 minRoasted Tomato and Garlic Burrata Dip with Toasted Baguette
recept van
Rebecca Pechoski Chadwick
@rebeccapechoskich
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
tomatoes (halved or quartered)Groente en fruit800 g
olive oil (plus extra for the bread)Voorraadkast80 ml
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen2 g
garlic (whole heads, top sliced off)Groente en fruit2 stukken
baguette (sliced thinly)Bakkerij1 stuk
garlic saltKruiden en specerijen4 g
burrata (at room temperature)Zuivel250 g
fresh basil (leaves torn)Groente en fruit10 g
per portie
Voedingswaarden
366kcal
- Koolhydraten
- 36 g
- Eiwitten
- 11 g
- Vetten
- 20 g
wat je gebruikt
Keukengerei
Ovenschaal
Bakplaat
Oven
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Finish and serve
- Scatter over the fresh basil.
- Serve with the toasted baguette slices.