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.
**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 it 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 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 the 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.
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