Recipe
Tomato Confit & Burrata Crostini
- Total Time: 4 hours 30 minutes
- Yield: 24
Description
Toasty grilled baguette topped with creamy burrata, deeply savory and robust tomato confit with a drizzle of spicy sweet chili honey.
Ingredients
CHILI FLAKE HONEY
- honey - ¼ cup
- red chili flakes - 1 teaspoon or more to taste
TOMATO CONFIT
- tomatoes (such as Roma or Early Girl - 3 lb)
- kosher salt - 2-3 teaspoons
- garlic cloves (smashed -10)
- fresh basil leaves - ¾ cup
- fresh thyme sprigs - 10
- fresh oregano sprigs - 4
- fresh rosemary springs - 2
- crushed red pepper flakes - ½ teaspoon
- extra-virgin olive oil - 2 cups (plus more as needed)
CROSTINI
- fresh baked baguette -1
- burrata - 1 (8 oz. container)
- chili or regular honey - 2 tablespoons
- fresh basil sprigs - 12
Instructions
CHILI FLAKE HONEY
- Mix honey and chili flakes together in a small jar and allow to sit for hours, days, weeks while the flavor develops. Like regular honey, it should last indefinitely.
TOMATO CONFIT
- Preheat the oven to 250°F. Bring a large pot of water to boil over high heat. Fill a large mixing bowl with an ice-water bath.
- Use a paring knife, score a small X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 30-60 seconds, no more than a minute. Immediately transfer the tomatoes to the ice-water bath. You may need to work in batches.
- Once the tomatoes have cooled completely, remove them from the water. Using your hands and/or a sharp paring knife, peel the skin from the tomatoes. It should slip off pretty easily.
- Depending on the size of the tomatoes, cut them into halves or quarters. Gently remove the seeds with your hands, it's ok if some seeds remain, you mostly just want the flesh of the tomatoes.
- Place the prepped tomatoes in a shallow baking dish and season liberally with salt. Sprinkle the smashed garlic, basil, thyme, oregano, rosemary and red pepper flakes over the tomatoes.
- Drizzle the olive oil over the tomatoes and herbs, gently stir to coat.
- Bake until the tomatoes begin to shrivel up and start to brown around the edges, 3-4 hours, gently turning and stirring the tomatoes periodically to prevent any burning.
- Remove from the oven and allow to cool at room temperature.
- Transfer to an airtight container and store in the refrigerator for up to 1 month, completely covered with olive oil to prevent air from reaching them.
CROSTINI
- Heat a cast iron grill or skillet over medium-high heat on fire up the BBQ.
- Slice baguette into ½" thick slices and gently coat both sides with tomato confit olive oil.
- Toast until both sides are evenly grilled and just start to char.
- Top with a creamy dollop of burrata, about 1 tablespoon of tomato confit and a drizzle of sweet and spicy chili honey (or regular honey). Garnish with leaf of basil.
- Serve immediately and try not to eat it all.
Notes
Tomato confit is adapted from the recipe in the Gjelina cookbook. I highly recommend adding this beautiful and descriptive book to your shelf, it's full of all kinds of gems.
I always have a jar of chili flake honey around to drizzle over all kinds of cheeses, crackers and crostinis.
Adapted from Adapted from the Gjelina cookbook recipe for Tomato Confit
- Prep Time: 30 minutes
- Cook Time: 4 hours
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