Tomato Pesto Confit Burrata & Gavi | Steph the Sommelier
Tomato Pesto Confit Burrata & Gavi
5 mins prep
It’s like garlic confit, but with sweet cherry tomatoes, and the oil is pesto *mind blown* - add a big ol’ ball of Burrata on there and you have yourself a summery TREAT and a half.
Preheat oven to 375 F.
Add 1/4 cup of Pesto to a small (6-8 inch), round baking dish with a lid. Top with sweet cherry tomatoes (in a single layer), then add garlic cloves in the gaps between tomatoes.
Drizzle with olive oil and top with flaked sea salt. Cover and bake for 60 minutes. Remove lid, then place back in the oven to roast for another 20-30 minutes until the tomatoes and garlic are soft and browned op top.
Remove from the oven and allow the tomato pesto confit to cool and come close to room temperature (so that it thickens). If you would prefer it hot, leave it for about 10 minutes so that it isn’t boiling!
When ready to serve, Add burrata on top of the tomato pesto confit. Drizzle with olive oil and honey, then top with fresh basil and a sprinkle of flaked sea salt.
Serve with fresh sourdough bread and a chilled glass or 3 of Gavi, and ENJOY!
