Baked Tomatoes with Burrata and Crostini
We had a dish like this at a lovely little wine bar, and it was so worth recreating at home!
Ingredients
- 2 pints cherry or grape tomatoes (or more)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 3 sprigs fresh thyme
- Pinch of crushed red pepper flakes
- Kosher salt and black pepper, to taste
- 8 - 16 oz burrata cheese
- (optional) Fresh basil and crushed red pepper flakes, for garnish
- Baguette
Directions
- Preheat the oven to 400°.
- Add the tomatoes, olive oil, garlic, thyme, red pepper flakes, salt and pepper to an 8x8 or 9x13 pan (depending on how many tomatoes you have). Bake for 40-50 minutes until the tomatoes are well roasted and have split - you may have to mash them about halfway through.
- Prep the crostini: Slice the baguette into 1/4” to 1/2” slices on the diagonal, and brush one side with olive oil. Lay out on a baking sheet. Bake in the same oven for 7-10 minutes until lightly browned and crispy.
- Top the tomatoes with the burrata. To eat, scoop up the tomato and burrata onto a crostini and munch!
Notes
- Two ten year old boys literally gobbled this up!
- The burrata I bought came as two 4oz balls - the burrata was clearly the hit so next time I’d double it for the same amount of tomatoes.
Source: twopeasandtheirpod.com