Burrato Bruschetta with Roasted Tomatoes
Inroduction
About this Recipe
By: Sheridan Rogers
Ingredients
- ripe roma (egg) tomatoes 4,halved lengthways
- caster sugar
- sea salt
- fresh thyme sprigs
- Ciabatta (or Italian home-style bread) sliced and toasted
- garlic 1 clove, halved
- extra virgin olive oil
- burrata 2 medium, drained and torn into quarters
- Sea salt and freshly cracked black pepper
Serves 4 Preheat oven to 180degC. Place the halved tomatoes on a lightly oiled baking tray. Sprinkle each with a little caster sugar, salt and picked leaves of thyme. Place in oven and roast until softened and releasing their juices, about one hour. Remove, cover with foil and leave until they reach room temperature. Toast the bread on both sides until golden. Rub one side of each toast with the cut clove of garlic and brush with olive oil. Place a piece of tomato on each toast, then top with the Burrata. Season with salt and freshly cracked pepper. Photography by Andrew Payne, Photographix