Tomato and Garlic Confit with Burrata and Homemade Basil Oil
- Appetizers & Snacks, France, Italy, Salads
This Tomato and Garlic Confit with Burrata and Homemade Basil Oil is a perfect Mediterranean appetizer. Juicy roasted cherry tomatoes, tender garlic, creamy Burrata, and fresh basil oil come together for a light and flavorful dish. Serve it with crispy crostini for a simple yet elegant starter or side.
Ingredients:
For the Tomato & Garlic Confit:
- 300 g cherry tomatoes
- 150 ml olive oil
- 1 whole head of garlic (cloves separated and peeled)
- salt and pepper
For the Basil Oil:
- 150 ml olive oil
- 1 bunch fresh basil
- 1 tbsp lemon juice
- salt and pepper
To serve:
- 1 Burrata
- Crostini
Directions:
1. Preheat the oven: Preheat the oven to 200°C (top and bottom heat).
2. Prepare the confit: Place the cherry tomatoes, garlic cloves, olive oil, salt, and pepper in a medium baking dish. Bake for about 40 minutes, until the garlic is soft and the tomatoes are starting to burst. Take out the oven and let it cool slightly.
3. Make the basil oil: Combine olive oil, lemon juice, and basil leaves in a food processor. Blend until smooth. Season with salt and pepper.
4. Serve: Place the warm tomato and garlic confit in a deep bowl. Add the burrata in the center, cut it open, and drizzle with the fresh basil oil. Serve with crostini.
Some Recipe Tips:
Versatile Uses for Garlic Confit: Spread it on crusty bread, stir it into pasta dishes, or use it as a flavorful base for dressings and sauces.
Versatile Uses for Basil Oil: Drizzle over salads, pizza, grilled vegetables, or add as a finishing touch to soups.
Tomato and Garlic Confit with Burrata and Homemade Basil Oil
Course: Appetizers & Snacks, Side DishCuisine: France, ItalyDifficulty: Easy15
minutesabout 40
minutesThis Tomato and Garlic Confit with Burrata and Homemade Basil Oil is a perfect Mediterranean appetizer. Juicy roasted cherry tomatoes, tender garlic, creamy Burrata, and fresh basil oil come together for a light and flavorful dish. Serve it with crispy crostini for a simple yet elegant starter or side.
Ingredients
- For the Tomato & Garlic Confit:
300 g cherry tomatoes
150 ml olive oil
1 whole head of garlic (cloves separated and peeled)
salt and pepper
- For the Basil Oil:
150 ml olive oil
1 bunch fresh basil
1 tbsp lemon juice
salt and pepper
- To serve:
1 Burrata
Crostini
Directions
Preheat the oven: Preheat the oven to 200°C (top and bottom heat).
Prepare the confit: Place the cherry tomatoes, garlic cloves, olive oil, salt, and pepper in a medium baking dish. Bake for about 40 minutes, until the garlic is soft and the tomatoes are starting to burst. Take out the oven and let it cool slightly.
Make the basil oil: Combine olive oil, lemon juice, and basil leaves in a food processor. Blend until smooth. Season with salt and pepper.
Serve: Place the warm tomato and garlic confit in a deep bowl. Add the burrata in the center, cut it open, and drizzle with the fresh basil oil. Serve with crostini.
Notes
- Versatile Uses for Garlic Confit: Spread it on crusty bread, stir it into pasta dishes, or use it as a flavorful base for dressings and sauces.
- Versatile Uses for Basil Oil: Drizzle over salads, pizza, grilled vegetables, or add as a finishing touch to soups.
