Bruschetta with Confit Cherry Tomatoes, Garlic and Burrata

Name: Bruschetta with Confit Cherry Tomatoes, Garlic and Burrata
Total time: 30 min
Yield: 2
Ingredients: 300 g Cherry tomatoes; 1 head Garlic; 5 tbsp Olive oil; 1 tsp Dried oregano; 2 slices Bread; 1 pcs Burrata; 5 g Basil; 0.5 tsp Salt; 0.5 tsp Ground black pepper

30 min

Cherry tomatoes and whole garlic cloves confit in olive oil right in their ramekins while the bread dries out alongside. The garlic gets smeared over the hot toast, then come the tomatoes and the burrata.

Ingredients

2 servings

Cherry tomatoes300 g

Garlic(separated into cloves and peeled)1 head

Olive oil5 tbsp

Dried oregano1 tsp

Bread(rustic, cut thick)2 slices

Burrata1 pcs

Basil5 g

Salt0.5 tsp

Ground black pepper0.5 tsp

Instructions

Put the peeled garlic cloves in one ovenproof ramekin and the cherry tomatoes in another.

Pour olive oil generously over both, season with salt, pepper and oregano.

Set the ramekins in the basket and cook at 180 °C (356 °F) for 15 minutes: the garlic turns soft and the tomatoes burst.

Take the ramekins out, put the slices of bread in the basket and dry them at 180 °C (356 °F) for 4 minutes.

Mash the confit garlic with a fork and spread it over the hot bread.

Spoon on the tomatoes with their fragrant oil, add torn burrata and basil leaves.

💡Tip

Keep the oil from the ramekin

It has taken on the garlic and tomato — a ready-made dressing for salad or pasta.

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