Capsaicin Free Gluten Free Burrata Bruschetta with Roasted Tomatoes

Total time45 min

Prep time10 min

Cook time35 min

4.8

(16)

Capsaicin Free Gluten Free Burrata Bruschetta with Roasted Tomatoes

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Ingredients

4 servings

For the roasted tomatoes

1 pint (10 oz) cherry tomatoes
3 tbsp olive oil, divided
½ tsp kosher salt, divided
¼ tsp black pepper
3 sprigs fresh thyme

For the bruschetta

8 slices gluten free bread (about ½ inch thick)
1 large garlic clove, peeled and halved
8 oz burrata cheese

For serving

1 tbsp balsamic glaze
¼ cup fresh basil leaves
flaky sea salt, to taste

Instructions

1
Preheat the oven to 400°F (205°C). Spread the cherry tomatoes on a baking sheet, drizzle with 2 tbsp of the olive oil, and season with 1/4 tsp of the kosher salt, the black pepper, and the thyme sprigs. Roast for 25–30 minutes, until the tomatoes are blistered, collapsed, and beginning to caramelize at the edges.
2
While the tomatoes roast, heat a large skillet or grill pan over medium-high heat. Brush both sides of each bread slice lightly with the remaining 1 tbsp olive oil. Toast the slices in batches for 2–3 minutes per side, until deep golden and crisp at the edges.

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