Roasted Garlic, Roasted Tomato & Burrata Bruschetta
Silky roasted garlic and slow-roasted tomatoes piled on toasted bread, finished with creamy burrata and basil.
"Simple, rustic, and bursting with flavor — the perfect bite of Italy in every slice!" - Alexia
Ingredients
- 30 cloves fresh peeled garlic
- 2 cups extra virgin olive oil
- 4 cups orange and red grape tomatoes
- 1 bunch fresh basil
- Sea salt (to taste)
- 12 oz fresh burrata cheese
- Cracked black pepper (to taste)
- 1 loaf Tuscan bread
Instructions
Roast the Garlic
Place the peeled garlic cloves in an oven-safe dish. Pour in the olive oil until the garlic is fully submerged. Season with sea salt and cracked black pepper. Roast at 375°F for 30 minutes until lightly golden and fork tender.
Roast the Tomatoes
Add the orange and red grape tomatoes to another oven-safe dish. Drizzle with olive oil and season with sea salt and black pepper. Roast at 375°F for 1 hour until wilted and slightly charred. Remove and mix with lots of chopped fresh basil.
Toast the Bread
Slice the Tuscan bread into 1/2-inch slices. Drizzle both sides with olive oil and toast in a hot pan until golden brown on both sides.
Assemble the Bruschetta
Rub each toasted bread slice with a few roasted garlic cloves. Add a spoonful of roasted tomatoes and basil, then top with a piece of fresh burrata. Season with sea salt and cracked black pepper.
Finish and Serve
Drizzle each bruschetta with some of the flavorful oil from the roasted garlic dish. Serve warm or at room temperature and enjoy!