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Roasted Tomato and Garlic Burrata Dip with Toasted Baguette
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Roasted Tomato and Garlic Burrata Dip with Toasted Baguette

1 h 20 minServes 4Nutri-Score C€€
from @rebeccapechoskich1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • tomatoes (halved or quartered)Produce800 g
  • olive oil (plus extra for the bread)Pantry80 ml
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g
  • garlic (whole heads, top sliced off)Produce2 pieces
  • baguette (sliced thinly)Bakery1 piece
  • garlic saltSpices4 g
  • burrata (at room temperature)Dairy250 g
  • fresh basil (leaves torn)Produce10 g

per serving

Nutrition

366kcal

Carbs
36 g
Proteins
11 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Baking tray
  • Oven
  • Mixing bowl

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Finish and serve

    • Scatter over the fresh basil.
    • Serve with the toasted baguette slices.
    Step 5
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