Roasted Diced Tomatoes, Garlic Confit, and Burrata Appetizer
This Roasted Diced Tomatoes, Garlic Confit, and Burrata Appetizer is packed with vibrant flavors, perfect for sharing. The creamy burrata and tangy roasted tomatoes pair wonderfully with crunchy garlic crostini for an irresistible dipping experience.
Servings: 4
Ingredients
- 2 bulbs garlic
- ½ cup olive oil
- 1 teaspoon kosher salt divided
- 3 sprigs fresh thyme
- 1 (28oz) can Diced Tomatoes
- 2 balls burrata (4 ounces)
- freshly ground black pepper to taste
- basil leaves chiffonade, for garnish
- crostini rubbed with garlic, for serving
Instructions
- Preheat oven to 350°F.
- Peel all the garlic cloves and add them to a small pot or ramekin with olive oil, ½ teaspoon of salt, and thyme sprigs. Cover and roast for about 50 minutes until the garlic is soft and fragrant. Remove from oven and set aside.
- Increase the oven temperature to 450°F.
- 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 ½ teaspoon salt and pepper to taste. Roast for 15-20 minutes until the tomatoes are nicely caramelized.
- Once roasted, top the tomatoes with fresh burrata, black pepper and basil chiffonade. Serve with garlic-rubbed crostini and enjoy!