Roasted Tomato & Burrata Bruschetta
Delicious combination of sweet and tangy roasted tomatoes with creamy pine nuts topped with Burrata Cheese
Course Appetizer
Cuisine Italian
- 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
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 8x12" 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.
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.