roasted tomato and burrata toasts

Ingredients:

10-12 campari tomatoes (or other vine fresh small tomatoes)

2-3 tablespoons of good olive oil

1 ½ tsp sugar

½ tsp salt

¼ tsp pepper

2 cloves garlic, minced

2 tablespoons balsamic vinegar

1 crusty baguette

3 tablespoons melted butter

2 balls of burrata cheese, drained

1 handful fresh basil, slivered

Directions

For the tomatoes:

Preheat the oven to 250 degrees. Line a rimmed baking sheet with foil and top with parchment paper.

Combine the sugar, salt, pepper.

Rinse the tomatoes and pat dry. Slice in half with a serrated knife. Place cut side up on the prepared cookie sheet. Drizzle with olive oil. Sprinkle with the sugar, salt, pepper mixture. Drizzle lightly with balsamic vinegar. Top with the minced garlic.

Roast for approximately two hours. The tomatoes’ flavor will concentrate and they will begin to slightly caramelize.

Remove from the oven and allow to cool. The tomatoes can be made days a head of time. Place in a nonreactive container, cover and refrigerate.

For the toasts:

Preheat the oven to 350 degrees.

Slice the baguette on the diagonal to create 2 ½ - 3 inch spears. Place on a heavy baking sheet. Brush with melted butter. Bake for approximately 8-10 minutes or until crisp and just golden.

Remove from the oven and cool completely. If not using right away store in an airtight container and refrigerate.

Carefully slice the burrata into ¼” slices with a serrated knife.

To assemble:

Top each toast with a slice of creamy burrata. Sprinkle with freshly slivered basil. Top with three tomato halves, taking care to drizzle with a bit of the seasoned oil.

Serve immediately.