Tomato and Garlic Confit with Burrata
Tomato and garlic confit pairs sweet roasted tomatoes and soft garlic with creamy burrata, topped with fresh basil oil, and served with toasted crostini.
Servings: 4 servings
Calories: 501kcal
Cost: $10
Equipment
Ingredients
Tomato Confit
- 1 pint cherry tomatoes
- ½ cup olive oil
- 1 garlic bulb cloves separated and peeled
- Salt and pepper
Basil Oil
- ½ cup olive oil
- 1 bunch of basil about 3 ounces, stems removed
- 1 tablespoon lemon juice
- Salt and pepper
For Serving
- 1 4-ounce ball burrata cheese
- Crostini
Instructions
- Preheat the oven to 400°F.
- Mix the cherry tomatoes, garlic cloves, olive oil, salt, and pepper in a medium-sized baking dish.
- Roast for 40 minutes, until the garlic is soft and the tomatoes begin to burst. Remove from the oven and let cool slightly.
- Prepare the basil oil by blending olive oil, lemon juice, and basil leaves until smooth. Season with salt and pepper, adjusting as needed.
- Serve the roasted tomatoes and garlic in a wide bowl, placing the burrata in the center. Cut the burrata open, drizzle with basil oil, and serve with toasted crostini.
Notes
- Add tomato confit on top of grilled pizza and drizzle that delicious basil oil on top. Or stuff the roasted tomatoes into a calzone.
- The basil oil is delicious on it's own! Use it to drizzle over roasted cherry tomato bruschetta or serve alongside Italian peppers and onions.
- And if you have an extra ball of burrata around, definitely add some to a squash flower pizza!
Nutrition
Calories: 501kcal | Carbohydrates: 5g | Protein: 1g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Cholesterol: 0.2mg | Sodium: 14mg | Potassium: 266mg | Fiber: 1g | Sugar: 3g | Vitamin A: 586IU | Vitamin C: 29mg | Calcium: 17mg | Iron: 1mg