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Slow-Roasted Tomato and Burrata Toast

Cherry tomatoes slow-roasted until jammy, piled onto garlicky toast with torn burrata and fresh basil.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Servings: 4
Calories: 345
Ingredients Method

Ingredients
  

  • 2 pints cherry or grape tomatoes halved
  • 1/4 cup olive oil plus more for serving
  • 4 cloves garlic 2 minced and 1 left whole for rubbing
  • 1 teaspoon dried oregano
  • Kosher salt and freshly cracked black pepper
  • 4 thick slices crusty bread like sourdough or ciabatta
  • 8 oz burrata 2 balls
  • Fresh basil leaves torn
  • Balsamic glaze for drizzling
  • Flaky salt for serving

Method
 

  1. Preheat oven to 275F. Toss halved tomatoes with olive oil, minced garlic, oregano, salt, and pepper. Arrange cut-side up on a baking sheet.
  2. Roast for 2 hours until visibly shrunken, jammy, and slightly caramelized at the edges.
  3. Toast the bread until golden and crisp. Rub with the whole garlic clove while still hot.
  4. Tear the burrata into large pieces and distribute over the toast.
  5. Spoon the warm roasted tomatoes over the burrata. Drizzle with olive oil and balsamic glaze, add basil and flaky salt.
  6. Serve immediately while warm.