Roasted Garlic and Tomato Burrata

bowl of burrata with tomatoes and garlic with toast.

5 from 3 votes

Roasted Garlic and Tomato Burrata

This roasted garlic and tomato burrata is a simple dish that’s elegant and full of flavour. This is the kind of no-fuss recipe I love: a handful of ingredients and minimal effort. Serve with fried sourdough to make the perfect summer appetiser or light dinner!

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: Italian

Diet: Vegetarian

Servings:

Author: Daen Lia

Ingredients

For the Garlic & Tomato Confit

2 bulbs garlic
7 ounces cherry tomatoes
3/4 cup olive oil
flaky sea salt to taste
freshly cracked black pepper to taste

For the Burrata

1 ounce fresh basil sliced in ribbons
10.5 ounces burrata
5 slices sourdough bread

Imperial (US) - Metric

Instructions

Making the Garlic & Tomato Confit

Preheat: Preheat the oven to 150°C (300°F).
Peel Garlic: Separate all the cloves from the garlic bulbs and place in a heatproof bowl. Cover with boiling water for 5 minutes, then drain. The skins will become loose and easy to peel off.
Make Confit: Combine the peeled garlic, cherry tomatoes, olive oil, and a generous pinch each of salt and black pepper in a small ovenproof dish. Ensure the garlic is submerged in the olive oil or it will burn. Bake for 1 hour.
Separate: Use a slotted spoon to remove the garlic and tomatoes from the oil and place them in a serving dish. Pour two-thirds of the oil into a glass jar and set aside for another use.

Serving the Burrata

Assemble: Sprinkle the basil ribbons over the dish of tomatoes and garlic. Place the burrata into the centre, break it open, and drizzle with the remaining one-third of the confit olive oil.
Fry Bread: 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 into smaller pieces and serve with the tomatoes, garlic and burrata.

Video

Notes

There will be extra oil left over after cooking the tomatoes and garlic, but it doesn't go to waste! I recommend that you use one-third of it on the burrata when serving, then keep the remainder in a little jar on the kitchen counter. I fry my sourdough in it, or use it in any recipe that calls for olive oil, as it has a lovely tomato and garlic flavour.
Let the burrata warm up at room temperature as you prepare the other parts of the dish. This helps it soften, which enhances its creamy texture.

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