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Burrata with Tomato Confit
Burrata with Tomato Confit
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Course:
Appetizer/Snack/Brunch
Cuisine:
Amercian
Keyword:
cheese board, easy appetizer
Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Author:
Laura Franco
Ingredients
1
ball
burrata cheese
1
pint
cherry or grape tomatoes
1
tbsp
fresh lemon juice
1
tbsp
sugar
1.2
tbsp
salt
1/4
cup
extra virgin olive oil
fresh basil leaves for garnish
6-8
slices rustic or country style bread
Instructions
For Tomato Confit
Preheat the oven to 350°.
Slice cherry tomatoes in half lengthwise.
Toss them in sugar, salt, and fresh lemon juice and let them sit for 15 minutes.
Pour extra virgin olive oil and roast for 30 minutes at 350°.
For Toasted Bread
Slice a rustic loaf of bread or a baguette, brunch the tops with extra virgin olive oil, and toast for 15 minutes in a 350° oven.
Assembly
Spoon roast tomatoes around the edges of a platter.
Pour the juices of the tomatoes and olive oil into the center of the tomato ring.
Place the burrata ball in the center of the ring and pull it apart so that it fills the center space.
Add fresh basil leaves for garnish and serve with toasted bread.
Notes
Krazy Kitchen Mom Tips
Store
burrata cheese in its
container with the liquid
.
To get to
most creaminess
out of the cheese,
remove it from the refrigerator
and let it come to
room temperature
before pulling it apart.
To make a more rustic presentation of this dish, break the burrata into small pieces and place them on a bed of tomato confit.