Roasted tomato & burrata bruschetta
I love fresh tomato bruschetta in the summer but what’s a girl to do for the other three seasons? Here for ya…and luckily, cherry tomatoes are good all year long, especially when roasted.
It’s time to start talking about it, can’t hold back any longer…this makes a great easy and fast HOLIDAY appetizer. Let’s GO!!
XO, km
THE DISH:
roasted tomato & burrata bruschetta | serves 4
THE STUFF:
1 pint cherry tomatoes
EVOO
2 cloves garlic, sliced
Kosher S+P
big pinch crushed red pepper flakes
burrata, drained and at room temperature
Fresh basil
Good crusty bread, sliced
THE HOW-TO:
Preheat the oven to 400°F.
Toss the tomatoes and garlic into an oven proof dish. Drizzle with EVOO and season with S+P and crushed red pepper flakes. Stir to combine.
Roast until tomatoes are soft but still holding their shape and garlic is golden brown.
Tear the burrata and place on a serving plate. Spoon the warm tomatoes and garlic (gathering all that delicious liquid in the pan) over the burrata. Sprinkle the basil over the top and season once again with salt and pepper. Serve with bread (toasted or not, I’m not feeling bossy on this point) on the side.