5 Ingredient Appetizer You’ll NEVER Stop Making #shorts #summerfood

Tomato Madness 🍅🔥 Round 2 is here… and this bruschetta might just be the one you’ll NEVER stop making. Who else isn’t ready to give up tomatoes yet?

– 4 slices of rustic bread (I used Sourdough)
– 10-12 cloves of garlic, peeled
– 2 cups cherry tomatoes (I love a mix of colors and sizes)
– 1/3 cup of extra virgin olive oil
– 1/2 tsp each – oregano, Italian herbs and savory
– 1/4 tsp red pepper flakes (optional)
– 4 pieces of Burrata cheese
– Flaky sea salt (i LOVE Malon)
– Fresh thyme leaves, to garnish

Preheat the oven to 350°F (180°C).
In a baking dish, mix together the garlic, cherry tomatoes, spices, and extra virgin olive oil.

Roast, covered, in the oven for 40-45 minutes until the tomatoes and garlic are soft and slightly caramelized.
While the confit is roasting, toast the bread slices until they are golden brown.
When the confit is done, spread the softened garlic cloves over the toast slices.
Tear the burrata cheese and place it on top of the toast. Top with tomato confit, season with sea salt, and garnish with thyme leaves.

#minimalist #easyrecipe #summerfood #5ingredients

[Music] Just because the calendar says it’s fall doesn’t mean I’m done with tomatoes. These beauties roast with garlic and herbs until jammy and irresistible. After roasting, the garlic becomes the ultimate bruschetta base. Add bara because creamy and tangy is a no miss combo. Then pile on the kfi. Rich, glossy, full of flavor. A sprinkle of coarse sea salt and a little fresh thyme because simple is always stunning. Who said tomato season had to end?