Ingredients
Scale
- 2 thick slices of sourdough bread
- 1 cup cherry or grape tomatoes
- 2 cloves garlic, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 ball of fresh burrata cheese (room temperature)
- 1/4 cup fresh basil leaves, torn
- 1 tablespoon balsamic glaze
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Instructions
- Preheat your oven to 400°F (200°C). In a small baking dish, toss the cherry tomatoes and sliced garlic with one tablespoon of olive oil, salt, and pepper. Ensure the tomatoes are in a single layer so they roast evenly.
- Place the baking dish in the oven and roast for 15 to 20 minutes. You will know they are ready when the skins begin to shrivel and a few of the tomatoes have burst open, releasing their sweet juices.
- While the tomatoes are roasting, brush your sourdough slices with the remaining olive oil. Place them in a toaster, under a broiler, or on a grill pan until they are golden brown and crispy on the outside but still slightly chewy in the middle.
- Carefully tear the burrata ball in half or into smaller pieces. Since burrata is very soft and creamy inside, it is best to do this right before you are ready to assemble the toast so the cream stays contained.
- Spread the creamy burrata evenly over the toasted sourdough slices. Use a spoon to top the cheese with the warm roasted tomatoes and the garlic chips from the pan. Make sure to drizzle some of the flavorful oil from the roasting dish over the top.
- Finish the toast by scattering fresh basil leaves over the top. Drizzle with balsamic glaze and an extra pinch of sea salt if desired. Serve immediately while the tomatoes are still warm.
- Cook Time: 30 minutes
- Diet: Vegetarian