Servings: 8 servings 1x
Ingredients
- 2 tablespoons olive oil or avocado oil, divided
- 1 pint fresh cherry or grape tomatoes, halved (~10 oz)
- 1 8-ounce ball burrata cheese, water drained
- 3 cloves garlic, minced (1 tablespoon)
- ¼ cup loose-packed fresh basil leaves, finely chopped
- 4 slices sourdough or other bread of choice (use gluten-free if desired), each about ¾-inch thick
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- In a 12-inch or larger skillet over medium, heat 1 tablespoon of oil. Add the halved tomatoes to the skillet and cook for 10 minutes, gently pressing the tomatoes as they soften to release their juices.
- Meanwhile, in a small bowl, mash the drained burrata ball with the back of a fork.
- After 8 minutes, add the garlic to the tomatoes and saute 1 minute more. Using a slotted spoon, remove the sauteed tomatoes to a bowl, keeping much of the tomato juices and garlic remnants in the skillet. Add the remaining 1 tablespoon oil to the skillet.
- When oil is hot, arrange bread slices in skillet to toast on one side, pressing slices gently into the tomato juices to soak them up. After bread starts to toast (3-4 minutes), turn slices over to toast the other side.
- Meanwhile, set aside a small amount of the basil for garnish. Mix the remainder of the basil into the sauteed tomatoes, along with the salt and pepper.
- When the bread slices are toasted on both sides, divide the mashed burrata among the bread slices and top with the sautéed tomato mixture. Garnish with reserved basil and serve warm.
Nutrition Information
- Serving Size: 1/2 toast
- Calories: 155
- Fat: 10 g
- (Sat Fat: 4 g)
- Sodium: 137 mg
- Carbohydrate: 10 g
- (Fiber: 3 g
- Sugar: 3 g)
- Protein: 5 g
- Cholesterol: 20 mg