Burrata Toast For Two with Confit Garlic
My Burrata Toast with Confit Garlic is the perfect blend of creamy, sweet, nutty, and salty all piled onto a gloriously crunchy slice of toasted sourdough. Top with fresh arugula or other greens and a drizzle of balsamic vinegar, then live your best life! I could eat this every day with no regrets.
Servings: 2 servings
Calories: 805kcal
Equipment
Ingredients
- 10-12 cloves of garlic, tough ends trimmed
- ⅓ cup extra virgin olive oil
- Sprig of rosemary or other fresh herbs
- 2 large slices sourdough bread
- 8 oz burrata cheese, room temperature
- Flaky sea salt
- Freshly ground black pepper
- 1 cup baby arugula
- 2 tsp aged balsamic vinegar
Instructions
- Make the garlic confit. Preheat an oven to 300F. Place garlic cloves in a small cocotte, then cover with olive oil, sprinkle with a pinch of flaky sea salt, and add a sprig of rosemary or basil. Cover, then transfer to the oven and cook for 1-1½ hours, or until the garlic is very tender. Cook slightly.
- Toast the bread. Heat a skillet over medium-high heat. When hot, add 2 Tbsp olive oil. Add the sliced sourdough then toast until crispy on both sides, about 3-4 minutes. Transfer to plates. If not assembling right away, transfer the toasted bread to a wire rack so it stays crispy!
- Assemble. Place a few cloves of confit garlic on each slice of toast, then use a knife or spoon to press it into the bread. Top each with 1 ball of burrata cheese, spreading that into an even layer. Drizzle with some of the reserved garlic-infused olive oil, then sprinkle with a generous pinch of flaky sea salt and lots of freshly ground black pepper. Place a heaping mound of baby arugula right on top.
- Finish, then serve! Drizzle each burrata toast with a little aged balsamic vinegar, then enjoy!
Notes
- When peeling garlic, trim off the tough root end. This does not soften when cooked.
- Warning about botulism: It is very important to store garlic properly. When left in warm temperatures, garlic can produce a serious toxin that causes botulism. Refrigerate garlic confit and use within 2-3 weeks.
- To store: Allow garlic confit to cool completely, then keep in a glass jar with a tight seal. Refrigerate until needed for up to 3 weeks.
- The nutrition facts are an estimation and assume all of the garlic confit and olive oil are used, but you will definitely have leftovers.
- This toast is best enjoyed fresh. While you can make the garlic confit a few days in advance, be sure to assemble the toast just before eating for best flavor and texture,
Nutrition
Calories: 805kcal | Carbohydrates: 39g | Protein: 27g | Fat: 66g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Cholesterol: 81mg | Sodium: 392mg | Potassium: 178mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1032IU | Vitamin C: 6mg | Calcium: 679mg | Iron: 3mg
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