To slow-roast tomatoes: Toss Cherry Tomatoes, Garlic, Olive Oil, Thyme, Salt, and Black Pepper on a baking sheet. Roast for 60-75 minutes, or until tomatoes are bursting and slightly caramelized.
Lightly toast the Ciabatta Bread slices.
In a bowl, gently combine Burrata Cheese and Mascarpone Cheese.
Spread the creamy mixture evenly over the toasted Ciabatta Bread slices.
Top with the Slow-Roasted Tomatoes.
Drizzle with Balsamic Glaze and garnish with Fresh Basil before serving.
Ingredients
4
8 slicesN/ACiabatta Bread
1 pint450 gCherry Tomatoes
2 cloves6 gGarlic-thinly sliced
2 tbsp30 mLExtra Virgin Olive Oil
1 tsp5 mLFresh Thyme Leaves
1/4 tsp1.25 mLSalt
1/8 tsp0.625 mLBlack Pepper
8 ounces227 gBurrata Cheese
2 tbsp30 mLMascarpone Cheese
1 tbsp15 mLBalsamic Glaze
2 tbsp30 mLFresh Basil-chiffonade
Equipment
Baking Sheet
Baking Dish
Bowl
Instructions
Preheat oven to 300°F (150°C).
To slow-roast tomatoes: Toss Cherry Tomatoes, Garlic, Olive Oil, Thyme, Salt, and Black Pepper on a baking sheet. Roast for 60-75 minutes, or until tomatoes are bursting and slightly caramelized.
Lightly toast the Ciabatta Bread slices.
In a bowl, gently combine Burrata Cheese and Mascarpone Cheese.
Spread the creamy mixture evenly over the toasted Ciabatta Bread slices.
Top with the Slow-Roasted Tomatoes.
Drizzle with Balsamic Glaze and garnish with Fresh Basil before serving.
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