Burst Tomato and Garlic Confit Burrata Crostini Tips, FAQ & printable recipe

Tips for success

To add an extra layer of flavor, you can sprinkle a tiny pinch of flaky sea salt or cracked black pepper over the burrata after assembling. If you prefer a bit of heat, a light dusting of crushed red pepper flakes over the confit tomatoes before serving provides a subtle, pleasant kick that complements the sweetness of the roasted vegetables.

For a more rustic presentation, you can serve the confit in the baking dish alongside the toasted bread, allowing guests to assemble their own crostini. This is a great way to keep the bread from getting soggy if you are serving a large crowd and want to pace the eating experience over a longer period during a gathering.

Variations

• Herb-Infused Variation: Add a teaspoon of fresh rosemary or a few leaves of fresh basil to the confit during the roasting process to introduce a more earthy, aromatic profile to the tomatoes.
• Spicy Confit Variation: Toss two small, sliced chili peppers into the baking dish with the tomatoes and garlic before roasting to create a spicy version of this classic appetizer.

Storage and make-ahead

Fridge

Keep the tomato confit in the refrigerator for up to 5 days. Store the burrata in its liquid for up to 3 days, or according to the package date.

Reheat

Gently warm the tomato and garlic confit in a small skillet over low heat until the oil is liquid and the tomatoes are heated through.

Store any leftover tomato confit in an airtight container in the refrigerator. The oil will solidify when chilled, which is normal. The burrata should be stored separately in its original liquid to keep it fresh.

Do not store the assembled crostini, as the bread will lose its texture and become unpleasantly soft if left in contact with the toppings for too long.

You can prepare the tomato and garlic confit up to two days in advance and keep it in the refrigerator. When you are ready to serve, gently reheat the confit in a small pan over low heat until it is warm.

The bread should always be grilled fresh, as it only takes a few minutes and is significantly better when served immediately after coming off the heat.

Serving ideas

Serve this dish as an appetizer on a wooden board or a large ceramic platter to emphasize the rustic nature of the meal. Arrange the grilled crostini slices in a single layer to make them easy for guests to grab.

Use a spoon to distribute the burst tomatoes and confit garlic cloves evenly across each piece of bread, ensuring everyone gets a good portion of the jammy, flavorful oil.

Pair this appetizer with a crisp, dry white wine or a sparkling beverage to balance the richness of the burrata and the olive oil. The acidity of the wine will cut through the creamy cheese and enhance the sweetness of the roasted tomatoes.

Since the dish is quite rich, it works well as a starter before a lighter main course or as part of a larger tapas-style spread for friends and family.

Frequently asked questions

Recipe card

Burst Tomato and Garlic Confit Burrata Crostini

Prep 10 minCook 45 minTotal 55 minServes 4

Ingredients

• 2 cups cherry tomatoes
• 12 cloves garlic cloves, peeled
• 1 sprig fresh thyme
• 1/2 cup extra-virgin olive oil
• 8 slices 1-inch-thick sourdough bread slices
• 2 balls fresh burrata cheese
• 2 tbsp aged balsamic vinegar

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

8.5 g

Carbohydrates

22 g

Fat

24 g

Fiber

2.5 g

Sugar

4 g

Sodium

380 mg

Automatic estimate from the ingredient list, not laboratory-verified.