Burrata with confit tomatoes and salted herbs
An original recipe by Stéphanie Ross
Here’s my favorite appetizer: burrata with confit tomatoes and salted herbs. It’s quick, elegant, and perfect for impressing without spending too much time in the kitchen!
Preparation
5 min
Cooking
20 min
Ingredients
- 250 ml cherry tomatoes
- 2 tbsp olive oil
- 1 small clove garlic, chopped
- 1 tsp honey
- 1 tsp balsamic vinegar
- 1 tsp Bas-du-Fleuve dehydrated salted herbs
- 1 burrata (150 to 200 g)
- Fresh basil
Preparation
- Preheat the oven to 180°C (350°F).
- Mix the tomatoes, oil, garlic, honey, and balsamic vinegar.
- Spread on a baking sheet and bake for 15 to 20 minutes.
- Sprinkle the dehydrated salted herbs over the tomatoes as soon as they come out of the oven. Add to taste.
- Place the burrata on the plate.
- Add the warm tomatoes.
- Garnish with basil.
- Tip
- Serve with a baguette fresh out of the oven.
