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Savory Cherry Tomato Confit Recipe Easy Burrata Toast to Impress

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A quick and easy cherry tomato confit simmered slowly with garlic and herbs, served on toasted rustic bread topped with creamy burrata cheese. This recipe balances sweet, savory, and creamy flavors for a delightful appetizer or light meal.

Ingredients

Scale
  • 2 cups (300 grams) cherry tomatoes, fresh and firm
  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 2 teaspoons fresh thyme leaves (or rosemary/oregano as substitute)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 1 ball burrata cheese (about 4 ounces or 125 grams)
  • 4 slices rustic bread (such as sourdough or country loaf), toasted

Instructions

  1. Rinse and dry the cherry tomatoes. Thinly slice the garlic cloves. Strip thyme leaves from their stems and set aside.
  2. Place a medium skillet over medium-low heat and pour in the olive oil. Let it warm gently until shimmering but not smoking.
  3. Add the sliced garlic to the skillet. Cook slowly for about 2 minutes, stirring occasionally, until garlic turns golden and fragrant but not burnt.
  4. Toss in the cherry tomatoes, fresh thyme leaves, and red pepper flakes (if using). Season with a pinch of salt and pepper. Stir gently to coat everything in the garlic oil.
  5. Reduce heat to low and let the tomatoes cook slowly for 20-25 minutes. Stir occasionally to prevent sticking. Aim for tomatoes to soften and thicken into a jammy consistency without becoming mushy.
  6. Stir in the balsamic vinegar and cook for another 2 minutes to meld the acidity into the confit. Taste and adjust salt and pepper as needed.
  7. While the confit simmers, toast the bread slices until golden and crispy using a toaster, grill pan, or broiler.
  8. Spread a generous spoonful of the warm cherry tomato confit over each toast. Tear the burrata and scatter it on top, letting its creaminess melt slightly into the warm tomatoes.
  9. Finish with a drizzle of olive oil, a sprinkle of flaky sea salt, and a few fresh thyme leaves or basil if desired. Serve immediately while the toast is crisp and the burrata is soft.

Notes

Cook tomatoes gently over low heat to avoid bursting and maintain a jammy texture. Slice garlic thinly to infuse oil without overpowering. Toast bread twice for extra crunch. Burrata should be fresh and high quality for best creaminess. Can substitute burrata with fresh mozzarella plus cream or a nut-based cheese for dairy-free. Use gluten-free bread for gluten-free diet. If confit is too watery, increase heat slightly at the end to reduce liquid. Cherry tomatoes can be swapped with grape or chopped regular tomatoes but texture will differ.

Nutrition

Keywords: cherry tomato confit, burrata toast, easy appetizer, quick recipe, savory tomato, vegetarian, gluten-free option

Find it online: https://rowanrecipes.com/savory-cherry-tomato-confit-recipe-easy-burrata-toast-to-impress/