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

Slow-Roasted Balsamic Tomatoes and Garlic on Toast with Burrata

1 h 15 minServes 2Nutri-Score C€€
from @daenskitchen29 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • cherry tomatoes (halved)Produce400 g
  • garlic (head, cloves separated and peeled)Produce1 piece
  • balsamic vinegarPantry30 ml
  • olive oilPantry30 ml
  • saltSpices3 g
  • black pepper (freshly ground)Spices1 g
  • sourdough bread (sliced)Bakery4 pieces
  • burrata (drained)Dairy200 g
  • basil (fresh leaves)Produce5 g

per serving

Nutrition

579kcal

Carbs
55 g
Proteins
20 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Oven
  • Mixing bowl

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 160 °C.
    Step 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.
    Step 2

  3. Slow roast

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

  4. Toast the bread

    • Toast the sourdough slices until golden and crisp.
    Step 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.
    Step 5
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