Burrata & Roasted Tomato Bruschetta
Enjoy this unique appetizer that is filled with flavor and nutritional benefits, while delivering a Mediterranean flair to your household. Biting into the crispy ciabatta bread with the roasted tomatoes and creamy burrata cheese it will send you back to the Mediterranean Sea. The tanginess of the tomatoes balances perfectly with the creaminess of the burrata cheese. Explore new flavors with Raised on Olive Oil.
Cooking Time: 30 Minutes
Servings: 4-6 people
Ingredients
4 cups Cherry or Tear Drop Tomatoes, cut in half lengthwise
2 cloves Garlic, coarsely chopped
3 Tbsp. Olive Oil
½ tsp. Salt
Fresh Ground Pepper
8 oz. Fresh Burrata, drained
6 each Ciabatta Rolls
Olive Oil for brushing
1/3 cup Pistou
Instructions
Preheat oven to 400 F or 375 Roast. Adjust oven racks to upper middle and another to the lower middle rack.
Toss cut tomatoes, coarsely cut garlic, olive oil, salt and cracked pepper on a rimmed baking sheet.
Roast on the upper middle rack for approximately 10 minutes until tomatoes are slightly caramelized and skins are lightly blistered.
Meanwhile open up each ciabatta or cut lengthwise Italian bread in half and brush the inside with olive oil. Cut each ciabatta into 6 pieces or bread into 2” pieces. Transfer to a sheet pan.
Transfer bread to the lower rack and toast for approximately 8-10 minutes until lightly toasted.
Transfer roasted tomatoes to a 10” round Pyrex pie plate or a 2 quart shallow casserole dish.
Cut each burrata ball into 6 pieces and dollop onto roasted tomato mixture.
Return burrata and tomato mixture to the oven on the upper middle rack and heat for 5 minutes until burrata and tomatoes are hot and bubbly.
Dollop tomato and burrata with Pistou.
Serve with toasted burrata.