Przystawka
Roasted Tomato and Garlic Burrata Dip with Toasted Baguette
1 godz. 20 minPorcje: 4Nutri-Score C€€
C
1 godz. 20 min
1 godz. 20 minRoasted Tomato and Garlic Burrata Dip with Toasted Baguette
przepis od
Rebecca Pechoski Chadwick
@rebeccapechoskich
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
tomatoes (halved or quartered)Warzywa i owoce800 g
olive oil (plus extra for the bread)Spiżarnia80 ml
saltPrzyprawy5 g
black pepper (freshly ground)Przyprawy2 g
garlic (whole heads, top sliced off)Warzywa i owoce2 kawałki
baguette (sliced thinly)Piekarnia1 kawałek
garlic saltPrzyprawy4 g
burrata (at room temperature)Nabiał250 g
fresh basil (leaves torn)Warzywa i owoce10 g
na porcję
Wartości odżywcze
366kcal
- Węglowodany
- 36 g
- Białko
- 11 g
- Tłuszcz
- 20 g
czego użyjesz
Przybory
Naczynie żaroodporne
Blacha do pieczenia
Piekarnik
Miska
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 5
Finish and serve
- Scatter over the fresh basil.
- Serve with the toasted baguette slices.