Food, like fashion, goes through trends. And, one of the biggest trends right now is burrata. Ooey, gooey, mild yet creamy and tasty – I for one have jumped completely onboard the burrata train. And this time it’s a roasted garlic and tomato burrata on toast that is made to share (or devour yourself).
Roasted garlic and tomato burrata
I actually posted this recipe already but without one key ingredient – garlic! Oh my gosh, the backlash I got from not doing a recipe with garlic was swift and fast. “Where is the garlic!” my loyal fans called, drowning out the usual “wow do you own a garlic shop?” commentary that my posts tend to get. So, if the garlic girlies want garlic, the garlic girlies will get some garlic.
Here we go again! It’s coming up to summer in Australia so tomatoes are coming into season and I am all about that tomatoey sweet goodness. I use cherry tomatoes in this because they’re little pops of flavour that roast so nicely.
It used to be hard to find burrata but now it’s even in your normal supermarkets! Although this time there isn’t a huge amount of ingredients in the recipe so it might be time to splurge a little and get the really nice stuff from your local deli.
But, in all honesty, even bad burrata is good burrata.
Technique for roasted garlic and tomato burrata
This is such a simple dish. It’s just pop it in the oven and let it do its thing. Patience goes a long way!
There will be an excess amount of oil that the tomatoes and garlic cooked in but this is not to go to waste! You can add it in the bowl when served with the burrata but I like to scoop two thirds of it out and store in a little jar that lives on my kitchen countertop. I fry my sourdough with it or use it in any recipe that calls for olive oil as it has a lovely tomato and garlic flavour.
FAQ for roasted tomato and garlic burrata
Can I add other ingredients to this? What about bread?
Yes! Like so many of my other recipes, this is the base to make your own. You can add as much seasoning or flavour to this as you like such as thyme or rosemary for the garlic and tomatoes to bake in or a drizzle of balsamic glaze but I like to keep it simple.
What about bread?
Like all my recipes, a light fry on the bread to make it a tasty flavourful toast that isn’t too powerful so that the flavour in the dish really takes precedence.
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Roasted garlic and tomato burrata
- 2 bulbs of garlic
- 200 g cherry tomatoes
- 3/4 cup olive oil
- 300 g burrata
- 30 g fresh basil finely sliced
- fresh sourdough
- flaky sea salt
- freshly cracked black pepper
- Preheat the oven to 150 degrees C.
- Separate all the cloves from the garlic bulbs and place into a heatproof bowl. Cover with boiling water for 5 minutes then drain. The skins will become loose and easy to peel off.
- In a small oven proof dish, combine the peeled garlic, cherry tomatoes, olive oil and a generous pinch of salt. Ensure the garlic is submerged in the olive oil or it will burn. Bake for 1 hour.
- Remove from the oven and scoop off two thirds of the oil that is sitting on top and store in a glass jar to use at another time.
- Place the cherry tomatoes and garlic into a bowl and sprinkle over the basil leaves. Place the burrata into the centre, break open and drizzle with some of the reserved olive oil.
- In a fry pan on a medium heat, drizzle one side of several sourdough slices with the reserved olive oil and cook for 5 minutes on each side or until golden and crispy. Break apart and serve with the tomatoes, garlic and burrata.