Roasted Diced Tomatoes, Garlic Confit, and Burrata Appetizer
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Recipe Intro From vessys_gourmet_kitchen
This Roasted Diced Tomatoes, Garlic Confit, and Burrata Appetizer is packed with vibrant flavors, perfect for sharing. Featuring Tuttorosso Diced Tomatoes, the creamy Burrata and tangy roasted tomatoes pair wonderfully with crunchy garlic crostini for an irresistible dipping experience.
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Recipe Card
ingredients
For the Garlic Confit:
- 2 garlic bulbs
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 3 sprigs fresh thyme
ingredients
For the Roasted Tomatoes:
- 1 (28 ounce) can Tuttorosso Diced Tomatoes
- 2 (4 ounce) balls burrata
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Fresh basil, chiffonade, for garnish
- Garlic rubbed crostini, for serving
Method
Step 1
Preheat the oven to 350°F.
Step 2
Peel the garlic cloves and add them to a small pot or ramekin with olive oil, salt, and thyme sprigs. Cover and roast for about 50 minutes until the garlic is soft and fragrant.
Step 3
Increase the oven temperature to 450°F.
Step 4
Lightly drain the diced tomatoes and transfer them to a skillet. Pour half of the garlic confit (including some of the garlic oil) over the tomatoes, reserving the rest of the garlic oil for future recipes. Season with salt and pepper. Roast for 15–20 minutes until the tomatoes are nicely caramelized.
Step 5
Once roasted, top the tomatoes with fresh Burrata, black pepper, and basil chiffonade. Serve with garlic-rubbed crostini and enjoy!
Video
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