We are nearing the end of summer, and that means that we are at the end of tomato season! This dish showcases the gorgeous, juicy, and bright fruit. Tomatoes Confit with Burrata and Garlic Crostini is going to be your new go-to appetizer because it’s so dynamic. Each bite features earthy and pungent garlic, creamy and fresh burrata, and burst cherry tomatoes that are small and ideal for balancing on a toasty crostini.
Pair with a crisp white like Pinot Grigio or a chilled Sparkling Rosé.
Ingredients
- Confit
- 1 head garlic
- 1 large shallot
- 12 oz cherry tomatoes
- ½ cup olive oil
- 2 tbsp fresh basil, packed
- Few pinches of kosher salt
Garlic Toast
- 1 baguette
- 4 tbsp parmesan cheese, grated
- 6 tbsp butter
- 1 tsp garlic powder
- 2 tbsp chopped parsley
For serving
8 oz burrata, at room temperature
Directions:
- Preheat the oven to 300 Fahrenheit. Cut off the top of the garlic head so all cloves are exposed. Slice shallot into thin disks, removing the papery outer layer.
- Add garlic head, shallots, tomatoes, olive oil, basil, and kosher salt to an 8×8 inch baking dish, or other shallow baking dish. Bake for 1.5-2 hour, or until the garlic is tender and caramelized and tomatoes are almost bursting.
- Prepare the crostini. Slice baguette on the diagonal about ½ inch thick. Place in a single layer on 1-2 large baking sheets.
- Add butter to a ramekin and microwave for 15-30 seconds, or until melted. Roughly chop the parsley. Add the parsley, garlic powder, and parmesan cheese to the melted butter and stir to combine. Evenly brush the garlic butter onto the baguette slices. When the confit has 10 minutes remaining, place the bread in the oven and bake for the remaining ten minutes.
- Once the tomatoes are cooked, remove the garlic head and release the cloves from the head. Mash into a paste and return to the tomatoes. Stir everything together.
- Plate the tomatoes and oil on a shallow serving plate or bowl. Add the burrata on top and arrange garlic crostinis. Enjoy by spreading the burrata onto the garlic crostini and topping with some tomatoes.
Maddie is a Minneapolis-based recipe developer and food photographer with a background in Food Engineering and Nutrition. Maddie utilizes her scientific understanding of food to create delicious recipes that are worth repeating. When she’s not experimenting in her kitchen, she’s exploring new cities around the world or fostering pups to help them adjust to the good life and find their forever homes! You can find more of Maddie’s work (and follow her cute fosters) on Instagram or maddieaugustin.com.
