Roasted Tomato & Burrata Bruschetta with Pine Nuts & Basil
Roasted Tomato & Burrata Bruschetta
Delicious combination of sweet and tangy roasted tomatoes with creamy pine nuts topped with Burrata Cheese
Ingredients
- 8 ounces Burrata Cheese two balls in the container
- 2 10 ounces cherry tomatoes
- 1/4 cup olive oil
- 2 tbsp basil stir-in paste
- 2 tbsp minced garlic
- 1 loaf french bread, sliced for serving
- 1/4 cup olive oil
- 5 cloves garlic
- 2 ounces pine nuts
- 5 fresh basil leaves for garnish optional
Instructions
- Preheat oven to 350 degrees F.
Roasted Tomato Mixture
- Add the tomatoes, basil, garlic and olive oil to a baking dish and stir to evenly coat tomatoes with seasonings and oil. I use an 8×12" white ceramic baking dish so that I can serve in it.
- Place into the oven for 45 minutes or until the tomatoes burst and start to look slightly shriveled. Remove from oven.
Pine Nuts- to be cooked simultaneously as Tomatoes
- Add pine nuts to a baking tray and place in oven for 3-5 minutes. DO NOT WALK AWAY! They will burn in an instant! As soon as you see them beginning to turn golden, remove them from the oven and pour them onto a ceramic plate to cool. If left on the baking tray, they will continue to cook.
Toasted French Bread
- Turn heat on oven up to 425 degrees.
- While tomatoes are cooing, slice the French bread into 1/2"-3/4" slices and brush with olive oil. Lay on a baking sheet.
- When oven reaches 425 degrees, add bread slices for about 3 minutes or until just started to brown. Remove from oven.
- Rub toast with cloves of garlic.
Plating and Serving
- Drain the water off of the burrata and discard. Break burrata over top of the tomato mixture. The inside of the burrata is a creamy mixture that you want to ooze over the tomatoes. Pull apart the solid outside of the burrata into bite site chunks. Add about 3/4 of the pine nuts to the tomato mixture. Gently mix. Top with reserved pine nuts for garnish.
- Serve with Toasts.
Notes
Much of this can be made ahead and assembled just before serving. Place the toasts into a large ziplock bag until ready to serve. Place toasted pine nuts in a small ziplock bag. Store tomatoes covered, in the refrigerator.
Reheat the roasted tomatoes in a microwave safe dish until hot, about 3 minutes. Place in a serving dish and proceed with Plating and Serving step.
Other uses:
If you have leftovers, they can be enjoyed over grilled chicken breasts, stirred into cooked zucchini, served over scrambled eggs or as a delicious filling in an omlette.
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