Tomato Confit with Burrata and Pesto
Ingredients
Tomato Confit
-
2
pints
cherry tomatoes
-
3
cloves
garlic
-
1
teaspoon
salt
-
½
teaspoon
crushed red pepper
-
¾
cup
olive oil
Simple Pesto
-
¼
cup
pine nuts
-
2
cloves
garlic
-
⅓
cup
finely grated Parmesan-Reggiano
-
4
cups
basil leaves
-
⅓
cup
olive oil
-
1
pinch
crushed red pepper
-
½
teaspoon
salt
To Serve
-
1
ball
burrata
-
1
pinch
crushed red pepper
-
1
pinch
flaky sea salt
-
to taste
slices
toasted bread
Instructions
- Preheat the oven to 300°F.
- In a baking dish, combine cherry tomatoes, garlic, salt, crushed red pepper, and olive oil.
- Mix well and roast in the oven for 1 hour and 15 minutes, stirring every 15-20 minutes.
- Let cool slightly and transfer to a glass container.
- To make the pesto, toast pine nuts in a pan until golden, then cool.
- In a food processor, combine toasted pine nuts, garlic, Parmesan, basil, olive oil, crushed red pepper, and salt. Pulse until smooth.
- To assemble, spread pesto in a serving bowl, add burrata on top, and spoon confit tomatoes over it.
- Garnish with basil, crushed red pepper, and sea salt. Serve with toasted bread.
Nutrition Facts (estimated)
Servings
6
Calories
204
Total fat
30g
Total carbohydrates
3g
Total protein
6g
Sodium
20mg
Cholesterol
5mg
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