Ingredients:

  • 900g (Approx. 6 cups) Cherry Tomatoes
  • 120 ml (½ cup) High-Quality Extra Virgin Olive Oil (for confit)
  • 4 large cloves Garlic, peeled and slightly smashed
  • 4 sprigs Fresh Thyme
  • ½ tsp Flaky Sea Salt (for confit)
  • ¼ tsp Freshly Ground Black Pepper
  • 1 tsp Red Wine Vinegar (optional)
  • 2 x 150g balls Burrata Cheese, drained
  • Zest of 1 small Lemon
  • Pinch Flaky Sea Salt (for burrata)
  • 4 thick slices Sliced Sourdough Bread
  • 2 tbsp Extra Virgin Olive Oil (for toast)
  • 1 large clove Garlic, halved (for rubbing)

Instructions:

  1. Preheat your oven to 180°C (350°F). Toss the cherry tomatoes, smashed garlic cloves, thyme sprigs, ½ cup of olive oil, salt, and pepper directly into your oven-safe skillet or baking dish.
  2. Place the skillet in the oven. Roast for 20 minutes. The tomatoes should start to soften and wrinkle, but not burst completely.
  3. Increase the oven temperature to 200°C (400°F) or carefully place the pan under the grill (broiler) for 3–5 minutes. Monitor constantly until about half of the tomatoes have dramatically burst open, creating a saucy mixture.
  4. Remove the confit from the oven. Discard the thyme sprigs. Stir in the red wine vinegar (if using) to brighten the flavour. Set aside and keep warm.
  5. While the tomatoes are roasting, brush both sides of the sourdough slices with the 2 tbsp of olive oil. Place them on a baking sheet and toast in the 180°C (350°F) oven for 8–10 minutes, flipping halfway, until golden brown and crisp.
  6. Immediately upon removing the hot toast, take the halved garlic clove and vigorously rub the cut side across the surface of the bread. Slice the toast into manageable fingers (crostini).
  7. Drain the burrata balls well. Place the burrata, lemon zest, and a pinch of salt into a small food processor or bowl. Pulse or whisk vigorously until the burrata is smooth, fluffy, and spreadable.
  8. Spread the whipped burrata generously onto a serving platter or directly onto the prepared garlic crostini slices.
  9. Spoon the warm burst tomato confit (including all the flavour-infused oil) over the burrata. Drizzle with a tiny bit of fresh olive oil if desired, garnish with fresh basil leaves (if available), and serve immediately.