Summer Tomato Confit and Burrata Crostini
Summer tomatoes are pure magic – especially when they’re fresh from the garden. This crostini recipe is one of my go-tos for effortless entertaining: simple, beautiful, and full of flavor. #tomatogirlsummer has arrived!
INGREDIENTS:
For the Tomato Confit:
- 2 pints fresh cherry or grape tomatoes (if you can’t summon the tomatoes directly from
- your garden, store-bought is fine)
- About ½ cup high-quality extra virgin olive oil, adjust depending on the size of your
- baking dish
- 6–8 garlic cloves, smashed
- A few sprigs of fresh thyme and/or oregano
For the Crostini:
- Tomato confit (from above)
- Burrata
- Fresh baguette
DIRECTIONS:
1. Preheat your oven to 350°F.
2. In a medium baking dish, combine the tomatoes, garlic, and olive oil. The tomatoes
should sit in a single layer (some overlap is okay) and be nestled in about ¼ to ½ inch of
olive oil. Stir to coat and adjust the oil as needed. Add your fresh herbs, then salt and
pepper to taste.
3. Bake for 60 minutes, giving the dish a gentle shake halfway through. For extra
caramelization, leave them in a bit longer.
4. While the tomatoes cool, prepare the crostini. Slice the baguette into ½-inch pieces.
Arrange on a baking sheet, brush both sides with olive oil, and sprinkle with salt and
pepper. Broil until lightly golden, flipping to toast both sides evenly. Keep a close
eye—they go fast!
4. Assemble. Top each crostini with a spoonful of burrata and a generous helping of tomato
confit. Add any extra toppings you love. Serve and enjoy!
Note: Fresh basil and balsamic glaze are classic toppings, but there are so many delicious pairings that
work here. Try hot honey and pine nuts or chopped green olives and lemon zest!