Roasted Tomato, Garlic Confit
And Burrata Appetizer

I’m not sure about you but we still have tomatoes coming out of our ears in our garden. As a matter of fact, I just put 4 full bags of tomatoes in the freezer today to preserve them for later.

What better way to enjoy your summer tomatoes with a belly warming dish just in time for our introduction to fall. How about a Tomato & Garlic Confit And Burrata Appetizer? What is this? A one pot tomato-ey, garlicy, cheesy dish to dunk a chunk of Rustic Coast Pastries bread into to warm you from the inside out.

Tomato Confit And Burrata With Bread.jpg 
Ingredients:
•	12oz Cherry Tomatoes
•	8oz Belgioto Cheese Burrata
•	Salt & Pepper and Fresh Basil
Garlic Confit
•	2 Garlic Bulbs
•	1/2 Cup Olive Oil
•	Salt & Pepper To Taste
•	3 Thyme Sprigs & 1 Rosemary Sprig
•	4 Slices of Rustic Coast Pastries Sourdough (or Rustic bread)

Instructions:

  • Preheat oven to 350.

  • Add garlic to small pot with olive oil, salt and aromatics; cover and roast in oven for about an hour.

  • Remove from oven. Preheat oven to 450.

  • Add tomatoes to a skillet and pour the garlic confit over as you reserve some of the oil for the next cooking step. Season with salt and pepper and roast in oven for 15 - 20 minutes.

  • Once roasted to perfection, top with the burrata cheese, pepper, basil.

  • Enjoy with Rustic Coast Pastries slab of bread or sourdough cracker!