This Roasted Tomatoes, Beets, Garlic Confit & Burrata Appetizer is a flavor-packed dish that’s sure to impress. Combining the rich creaminess of burrata with the sweetness of roasted tomatoes and beets, along with the fragrant garlic confit, this appetizer brings together a medley of textures and flavors that work beautifully as a starter or a light meal. It’s perfect for entertaining, offering a gourmet touch to your appetizer spread.
Ingredients:
- 12 oz grape or cherry tomatoes
- 8 oz burrata (2 x 4 oz balls)
- 150g cooked beets, diced
- 1/2 tsp salt
- Black pepper, to taste
- Fresh basil, chiffonade
- Garlic-rubbed crostini, to serve
For the Garlic Confit:
- 2 garlic bulbs, peeled
- 1/2 cup olive oil
- 1/2 tsp salt
- Black pepper, to taste
- 3 thyme sprigs
- 1 rosemary sprig
Preparation:
Step 1: Make the Garlic Confit
- Preheat your oven to 350°F (175°C).
- Peel the garlic cloves and place them in a small oven-safe dish or ramekin. Add 1/2 cup of olive oil, season with 1/2 tsp salt, a pinch of black pepper, and tuck in the thyme and rosemary sprigs.
- Cover the dish with foil and roast for about 1 hour, or until the garlic becomes soft, golden, and fragrant. The garlic will infuse the oil with its flavor, creating a versatile garlic confit that can be used in this dish and many others.
Step 2: Roast the Tomatoes & Beets
- After making the garlic confit, increase the oven temperature to 450°F (230°C).
- In a skillet or roasting pan, add the grape or cherry tomatoes and the diced cooked beets.
- Pour the garlic confit (including the infused oil) over the tomatoes and beets, reserving a bit of the oil for future use if desired. Season with 1/2 tsp of salt and a few cracks of black pepper.
- Roast the vegetables for 15-20 minutes, or until the tomatoes are blistered, soft, and beginning to burst, and the beets are warmed through. The roasting will concentrate the natural sweetness of the tomatoes and beets.
Step 3: Assemble the Appetizer
- Once the roasted vegetables are ready, remove them from the oven and allow them to cool slightly.
- Arrange the roasted tomatoes and beets on a serving plate or shallow dish. Top the roasted vegetables with the burrata. The heat from the tomatoes and beets will gently soften the burrata, allowing the creamy center to ooze slightly, creating a luxurious texture.
- Sprinkle a few cracks of black pepper over the top, and garnish the dish with fresh basil chiffonade for a burst of herby freshness.
Step 4: Serve with Crostini
- Serve this appetizer with garlic-rubbed crostini. To make crostini, slice a baguette thinly, toast the slices, and rub each piece with a raw garlic clove. The crostini provides a crunchy base perfect for scooping up the creamy burrata and roasted vegetables.
- This appetizer is best enjoyed immediately, while the burrata is still slightly warm, and the roasted garlic confit oil has soaked into the crostini.
Cooking Notes:
- Garlic Confit Storage: If you have leftover garlic confit, store it in an airtight container in the refrigerator for up to two weeks. Use it to flavor pasta, drizzle on vegetables, or spread on bread for an extra punch of flavor.
- Roasted Vegetables: You can also experiment with adding other roasted vegetables like zucchini or eggplant for a heartier dish.
- Burrata Substitution: If burrata is not available, fresh mozzarella or a creamy goat cheese would work as a substitute, although burrata’s creaminess is hard to beat.
Serving Suggestions:
- Appetizer Board: This dish is an excellent addition to a larger appetizer board. Pair it with cured meats, olives, and other antipasti for a Mediterranean-inspired spread.
- Light Lunch: Serve this appetizer as a light lunch or brunch dish. It pairs wonderfully with a glass of crisp white wine or a refreshing sparkling water.
- Party Dish: This appetizer is perfect for a dinner party or gathering. The combination of roasted vegetables and burrata will please a crowd, offering a balance of richness and lightness.
Tips:
- Crostini: To keep the crostini extra crispy, toast them just before serving. For extra flavor, drizzle a little bit of the garlic confit oil onto the bread before toasting.
- Beets: If you’re short on time, pre-cooked beets are a convenient option. They are often sold vacuum-sealed in the produce section of grocery stores and are ready to dice and roast.
- Herbs: You can substitute fresh parsley or arugula for the basil if desired. The herbs add a nice contrast to the richness of the burrata and the roasted vegetables.
Prep Time:
- 15 minutes
Cooking Time:
- 1 hour 30 minutes (including garlic confit)
Total Time:
- 1 hour 45 minutes
Nutritional Information (Per Serving):
- Calories: 350
- Protein: 10g
- Sodium: 450mg
Note: These values are approximate and may vary depending on portion sizes and specific ingredients used.
Conclusion
This Roasted Tomatoes, Beets, Garlic Confit & Burrata Appetizer is a sensational dish that balances the richness of burrata, the sweetness of roasted tomatoes and beets, and the fragrant garlic confit. Perfect for special occasions or a gourmet treat at home, it’s a simple yet elegant dish that is sure to wow your guests. The crostini adds a delightful crunch, while the burrata’s creamy texture contrasts beautifully with the roasted vegetables and herbs. Whether you serve it as an appetizer or a light meal, this dish will bring an elevated touch to any gathering.
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Roasted Tomatoes, Beets, Garlic Confit & Burrata Appetizer
- Total Time: 1 hour 45 minutes
Ingredients
Scale
- 12 oz grape or cherry tomatoes
- 8 oz burrata (2 x 4 oz balls)
- 150g cooked beets, diced
- 1/2 tsp salt
- Black pepper, to taste
- Fresh basil, chiffonade
- Garlic-rubbed crostini, to serve
For the Garlic Confit:
- 2 garlic bulbs, peeled
- 1/2 cup olive oil
- 1/2 tsp salt
- Black pepper, to taste
- 3 thyme sprigs
- 1 rosemary sprig
Instructions
Step 1: Make the Garlic Confit
- Preheat your oven to 350°F (175°C).
- Peel the garlic cloves and place them in a small oven-safe dish or ramekin. Add 1/2 cup of olive oil, season with 1/2 tsp salt, a pinch of black pepper, and tuck in the thyme and rosemary sprigs.
- Cover the dish with foil and roast for about 1 hour, or until the garlic becomes soft, golden, and fragrant. The garlic will infuse the oil with its flavor, creating a versatile garlic confit that can be used in this dish and many others.
Step 2: Roast the Tomatoes & Beets
- After making the garlic confit, increase the oven temperature to 450°F (230°C).
- In a skillet or roasting pan, add the grape or cherry tomatoes and the diced cooked beets.
- Pour the garlic confit (including the infused oil) over the tomatoes and beets, reserving a bit of the oil for future use if desired. Season with 1/2 tsp of salt and a few cracks of black pepper.
- Roast the vegetables for 15-20 minutes, or until the tomatoes are blistered, soft, and beginning to burst, and the beets are warmed through. The roasting will concentrate the natural sweetness of the tomatoes and beets.
Step 3: Assemble the Appetizer
- Once the roasted vegetables are ready, remove them from the oven and allow them to cool slightly.
- Arrange the roasted tomatoes and beets on a serving plate or shallow dish. Top the roasted vegetables with the burrata. The heat from the tomatoes and beets will gently soften the burrata, allowing the creamy center to ooze slightly, creating a luxurious texture.
- Sprinkle a few cracks of black pepper over the top, and garnish the dish with fresh basil chiffonade for a burst of herby freshness.
Step 4: Serve with Crostini
- Serve this appetizer with garlic-rubbed crostini. To make crostini, slice a baguette thinly, toast the slices, and rub each piece with a raw garlic clove. The crostini provides a crunchy base perfect for scooping up the creamy burrata and roasted vegetables.
- This appetizer is best enjoyed immediately, while the burrata is still slightly warm, and the roasted garlic confit oil has soaked into the crostini.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes (including garlic confit)
Nutrition
- Calories: 350
- Sodium: 450mg
- Protein: 10g