Roasted Tomato & Burrata Bread
Summer in bread form
Ingredients
- 1 loaf of crusty Italian bread (I used Pane di Casa)
- 75 g butter, softened
- 2 garlic cloves, minced
- Small handful of parsley, chopped
- 1 large burrata or 2 smaller ones
- 2 punnets of cherry tomatoes
- 2 sprigs of rosemary
- Basil
Instructions
- In a baking dish, add together the cherry tomatoes, salt, pepper and rosemary. Drizzle generously with oil and bake low and slow at 160C / 320F for 45mins-1hr.
- Divide your loaf in half, set aside. We're only using 1 half for this recipe, you can double the recipe if you would like to use up the whole bread loaf.
- In a bowl, combine butter, garlic, parsley, salt and pepper. Spread the garlic butter mixture evenly onto the bread. Broil at 180C/350F for 15-25 minutes or until golden brown (keep an eye on it!)
- Once the bread is golden brown, break up the burrata and spread it on the bread evenly. Top with the roasted tomatoes, honey and basil.