Burst Tomato and Garlic Confit Burrata Crostini Step-by-step instructions

Before you start

Before beginning, ensure the oven is preheated to 375°F (190°C) and that the garlic cloves are peeled. Have your cast-iron skillet ready and clean. Slice the sourdough bread into uniform 1-inch thick pieces to ensure even toasting.

Prepare a serving platter or board so you can assemble the crostini immediately after the bread comes off the heat. Having all your ingredients measured and within reach will make the process smooth and efficient, especially when working with the hot skillet.

Instructions

Roasting the confit

1. 1Roast the confit
   Preheat the oven to 375°F (190°C). In a small baking dish, combine the cherry tomatoes, peeled garlic cloves, fresh thyme, and extra-virgin olive oil. Place in the oven and roast for 35 minutes until the tomatoes are burst and jammy and the garlic is soft and golden.
   Look for tomatoes are burst and jammy
   Tip Ensure the tomatoes are mostly submerged in oil to prevent drying out during the long roast.

The kitchen should be filled with the sweet, savory aroma of roasted garlic and tomatoes. The tomatoes will look shrunken and jammy, and the oil will be infused with the essence of the thyme. The garlic cloves should be tender and light golden-brown in color, indicating they have fully softened in the olive oil.

Grilling the bread

2. 2Grill the sourdough
   Once the confit is ready, brush the 1-inch-thick sourdough slices generously with the warm tomato-garlic oil from the baking dish. Heat a cast-iron skillet over medium-high heat until hot. Grill the bread slices for 2 minutes per side until charred and crunchy.
   Look for bread is charred and crunchy
   Tip Do not crowd the skillet; work in batches to ensure every slice gets a nice, even char.

The bread slices should look dark and charred, with a vibrant, glistening sheen from the garlic-infused oil. They should sound hollow and crunchy when tapped. The smell of toasted sourdough will be prominent, mixed with the savory, aromatic scent of the warm olive oil being cooked in the cast-iron skillet.

Assembling the crostini

3. 3Assemble the crostini
   Place the grilled garlic toast on a serving platter. Tear the fresh burrata balls and distribute them over the warm bread. Spoon the burst tomatoes and soft garlic cloves over the cheese. Finish the dish with a drizzle of aged balsamic vinegar before serving immediately.
   Look for cheese is creamy and toppings are distributed
   Tip Serve immediately while the bread is still hot and crunchy to contrast with the cold burrata.

The finished crostini should look visually stunning, with the bright red burst tomatoes contrasting against the white, creamy burrata and the dark, charred sourdough.

The balsamic vinegar should be drizzled in thin lines, adding a glossy finish. The dish should feel warm, inviting, and ready to be enjoyed immediately by your guests.

Common mistakes

A common mistake is using too little olive oil, which can cause the tomatoes and garlic to burn rather than confit in the oven. Ensure the tomatoes are well-coated and partially submerged.

Another error is failing to get the cast-iron skillet hot enough before adding the bread; if the pan is cold, the bread will soak up the oil and become greasy rather than crispy and charred. Finally, do not assemble the crostini until you are ready to serve, as the bread will soften quickly once topped.

How to tell it’s done

The tomatoes are done when they have collapsed, burst open, and are swimming in a slightly thickened, golden-hued oil. The garlic cloves should be soft enough to be easily pierced with a fork or knife without resistance.

The sourdough bread is finished when it develops deep, dark brown char marks on the surface and feels sturdy and crunchy to the touch. The burrata should be at room temperature, allowing the soft, creamy interior to spill out when torn.