Make Tomato Garlic Confit with Burrata and Toast (only takes 45 minutes!)

Ingredients

• 0.5 cup Olive Oil (extra virgin, divided for coating tomatoes)
• 1 teaspoon Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 1 tablespoon Fresh Parsley (chopped flat‑leaf parsley)
• 1.5 pounds Cherry Tomatoes (halved, any color)
• 1 bulb Garlic (peeled cloves)
• 2 4‑ounce balls Burrata (room temperature, drained)
• 5 slices Bread (crusty sourdough or baguette, sliced)
• to taste Red Chili Flakes (optional garnish)

Instructions

1. Prepare Tomatoes and Garlic

   Rinse the cherry tomatoes, halve them, and place them in a large mixing bowl. Peel the whole bulb of garlic, add the cloves to the bowl, then sprinkle with about 1 teaspoon of salt and black pepper to taste. Drizzle with 0.5 cup olive oil and toss until everything is evenly coated.

   Time: PT10M

2. First Roast

   Line the sheet pan with foil, spread the tomato‑garlic mixture in a single layer, and place it in a pre‑heated oven at 370°F for 15 minutes.

   Time: PT15M

   Temperature: 370°F

3. Add Parsley and Finish Roasting

   While the first 15 minutes are baking, finely chop the fresh parsley. After the initial roast, remove the pan, sprinkle the chopped parsley over the tomatoes, stir gently, taste and adjust salt if needed, then return the pan to the oven for another 15 minutes.

   Time: PT15M

   Temperature: 370°F

4. Toast the Bread

   Slice the bread (2–3 slices per person) and toast until golden and crisp, either in a toaster, under the broiler, or on a skillet.

   Time: PT5M

5. Plate and Serve

   Transfer the warm tomato‑garlic confit to a serving plate, place the burrata balls on top, drizzle any remaining oil, sprinkle optional chili flakes, and serve immediately with the toasted bread.

   Time: PT5M

Nutrition Facts

Calories

1106

Protein

25 g

Carbohydrates

30 g

Fat

79 g

Fiber

2.5 g