Ingredients:

  • 2 cups cherry tomatoes, halved
  • 3 tbsp extra virgin olive oil for roasting
  • 2 cloves garlic, smashed
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp fresh thyme leaves
  • 1 large ciabatta loaf, sliced into 1-inch rounds
  • 8 oz fresh burrata cheese
  • 1 whole garlic clove, peeled for rubbing
  • 0.25 cup extra virgin olive oil for brushing
  • 0.25 cup fresh basil leaves, chiffonade
  • 2 tbsp balsamic glaze
  • 0.5 tsp flaky sea salt

Instructions:

  1. Preheat the oven to 400°F. <small>Note: High heat is required to blister the skins before the insides turn to mush.</small>
  2. Toss 2 cups halved cherry tomatoes with 3 tbsp olive oil, 2 smashed garlic cloves, 1 tsp kosher salt, 0.5 tsp pepper, and 1 tbsp thyme on a baking sheet.
  3. Roast for 15 minutes until the tomatoes are blistered and starting to slump.
  4. Slice the ciabatta into 1 inch rounds while the tomatoes roast.
  5. Brush each side with the 0.25 cup olive oil. <small>Note: Don't skimp here; the oil is what creates the golden crust.</small>
  6. Toast the bread on a separate rack for 8-10 minutes until the edges are golden and the center is firm.
  7. Rub the warm, toasted bread with the whole raw garlic clove. Expect the garlic to melt into the crust.
  8. Tear the 8 oz burrata into chunks and place a generous portion on each slice of bread.
  9. Spoon the warm roasted tomatoes and their oil over the cheese.
  10. Finish with 0.25 cup basil chiffonade, a drizzle of 2 tbsp balsamic glaze, and 0.5 tsp flaky sea salt.