Mold Detox Friendly Gluten Free Burrata Bruschetta with Roasted Tomatoes
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Learn more →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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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
Can be omittedbalsamic 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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