I can never resist a good toast. Literally any kind of toast. My go-to's are usually avocado toast or black bean hummus toast but today I'm making roasted tomato and burrata toast. I took the idea of tomato confit and decided to slather it on some crusty bread with creamy burrata and toasted pine nuts. Sounds good, right? It's actually a simple dish but the end result is just amazing. No joke, my husband actually said this was the best toast I've ever made. Seriously, make this. It's so good.
Roasted Tomato and Burrata Toast
- 3 cups cherry tomatoes
- 4 garlic cloves
- 2 sprigs fresh oregano
- 4 sprigs fresh basil
- 1 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- ¾ cup extra virgin olive oil
- 4-5 slices crusty bread
- 8 ounces burrata
- ¼ cup toasted pinenuts
- 2 tablespoons chopped basil
- Maldan salt and freshly cracked black pepper to finish
- Preheat oven to 325 degrees F.
- Combine cherry tomatoes with garlic cloves, oregano, basil, black pepper, balsamic vinegar, and extra virgin olive oil in an 8x8 inch baking dish. Slow roast tomatoes for 1 hour or until tomatoes are softened.
- Increase oven temperature to 400 degrees F.
- Brush oil from roasted tomatoes on both sides of the sliced bread. Place bread on a baking sheet and toast in the oven for 5-7 minutes or until golden brown, flipping them over halfway.
- Spread roasted garlic cloves on toasted bread and top with burrata, roasted tomatoes, pinenuts, basil, Maldon salt, and black pepper. Serve warm.
**Helpful tips and common mistakes
So what exactly is tomato confit? Confit is a cooking method in which the food is cooked in fat at a low temperature. Duck confit is probably the most popular type of confit but you can confit almost anything. Mushroom confit, chicken confit, tomato confit are all appropriate and are all delicious.
To make the roasted tomatoes, combine them with fresh oregano, basil, garlic cloves, olive oil, and balsamic vinegar in a baking dish. You don't want to use too big of a baking dish since you need the extra virgin olive oil to cover the tomatoes.
Slow roast the vegetable for 1 hour at 325 degrees F, letting the tomatoes really soak in all the seasonings and oil. Your kitchen will be smelling heavenly at this point.
At this point, you could do several things with the roasted tomatoes. You can blend it up and use it as a pasta sauce, top it on some grilled chicken or fish, or keep it simple and make this roasted tomato and burrata toast. I vote for the latter.
Instead of wasting the olive oil, put it to good use. Brush on the oil on the bread of your choice and pop it in the oven until nice and golden. You can reserve the remaining oil and use it for salad dressings.
Slather those roasted garlic cloves on the toasted bread, top them with tomatoes, creamy burrata, toasted pine nuts, and fresh basil. Oh, and you can't forget the sea salt. If you're feeling extra fancy, go ahead and drizzle a little of that oil on there too.
I was beyond excited to dig into this meal. I can honestly say it lived up to my expectations. And now I believe it's time for seconds.
For more sandwich inspiration check out this Italian sandwich on za'atar focaccia!