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Roasted Tomato Burrata Dip with Garlic Bread Crostinis
35 minVoor 6Nutri-Score C€€
C
35 min
35 minRoasted Tomato Burrata Dip with Garlic Bread Crostinis
recept van
Carly’s Cookbook 🤌🏼
@carlys_cookbook
1 recept
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
cherry tomatoes (rinsed, kept whole)Groente en fruit400 g
olive oil (for drizzling generously)Voorraadkast60 ml
salt (for the tomatoes and the garlic butter)Kruiden en specerijen6 g
black pepper (freshly ground)Kruiden en specerijen2 g
red pepper flakesKruiden en specerijen2 g
garlic (peeled, minced (for the tomatoes and the garlic butter))Groente en fruit6 stukken
parsley (chopped)Groente en fruit10 g
oregano (dried)Kruiden en specerijen2 g
burrata (2 balls, torn at serving)Zuivel250 g
fresh basil (leaves picked, torn)Groente en fruit10 g
parmesan (finely grated, for the dip and the garlic butter)Zuivel50 g
French baguette (sliced into crostinis)Bakkerij1 stuk
butter (softened, for the garlic butter)Zuivel60 g
per portie
Voedingswaarden
421kcal
- Koolhydraten
- 29 g
- Eiwitten
- 11 g
- Vetten
- 29 g
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.