warm burrata and herb tomato bruschetta
Melty gooey burrata and a mix of roasted and fresh tomatoes make for a most delightful summer appetizer.
Ingredients
- 3 cups cherry tomatoes
- 1/4 cup dry white wine
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, smashed
- 1 shallot, thinly sliced
- 2 tbsp fresh oregano, chopped
- pinch red pepper flakes, to taste
- 8 oz burrata
- 4 oz mini mozzarella balls
- 1 loaf baguette, ciabatta, or sourdough
- fresh basil to serve
marinated tomatoes
- 1 cup cherry tomatoes, halved if large
- 3 tbsp extra virgin olive oil
- 1 tbsp white balsamic vinegar
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 1 tsp fresh mint, chopped
- 1 cloves garlic, minced
- 1/2 tsp chili powder
Instructions
- Preheat oven to 425 degrees.
- To make the marinated tomatoes, combine the tomatoes (wow, using tomatoes to marinate tomatoes, fucking brilliant) with the olive oil, basil, oregano, mint, chili powder, garlic, and a big pinch of salt and pepper. Set aside.
- In a 9 x 13 inch casserole dish, toss the tomatoes with the white wine, olive oil, garlic, shallot, oregano, red pepper flakes, and a big pinch of salt and pepper. Transfer to the oven and roast for 18-22 minutes until the tomatoes start to burst.
- Immediately break the burrata and sprinkle the mozzarella balls over the warm tomatoes. Sprinkle the fresh tomatoes on top. Garnish with fresh basil, more salt and pepper as needed, and serve with toasted bread, as desired.