Garlic Confit with Roasted Tomatoes and Burrata

Slow-roasted garlic cloves infused in olive oil paired with sweet, juicy roasted tomatoes, served alongside creamy burrata cheese and crusty bread. A delightful Italian snack or appetizer.

Prep Time

15 minutes

Total Time

1 hour 45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.52/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Bread•Side Dish•Appetiser

Cuisine:

Italian•Mediterranean

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

2headsGarlic(Use fresh, firm garlic)

£1.00

1pintCherry Tomatoes(Use a mix of colors for visual appeal)

£2.50

1cupOlive Oil(Use good quality extra virgin olive oil)

£2.00

2sprigsFresh Thyme(Optional, for flavor)

£0.75

1sprigsFresh Rosemary(Optional, for flavor)

£0.75

0.3teaspoonRed Pepper Flakes(Optional, for a little heat)

£0.10

to tasteSalt(Sea salt preferred)

to tasteBlack Pepper(Freshly ground)

8ouncesBurrata Cheese(2 balls of burrata, about 4 oz each)

£3.50

as neededCrusty Bread(Baguette or sourdough)

£2.00

to drizzleBalsamic Glaze(Optional, for added sweetness and tang)

£1.50

Total Cost

£14.10

£3.52 per serving

Instructions

1.
Preheat your oven to 250°F (120°C).
2.
Prepare the garlic: Gently peel the garlic cloves, leaving them whole. No need to chop or mince them.
3.
Prepare the tomatoes: Wash and dry the cherry tomatoes.
4.
Assemble the baking dish: Place the garlic cloves and cherry tomatoes in a small baking dish.
5.
Add aromatics: Tuck the thyme and rosemary sprigs (if using) among the garlic and tomatoes. Sprinkle with red pepper flakes (if using).
6.
Cover with olive oil: Pour olive oil over the garlic and tomatoes, ensuring they are mostly submerged. Season generously with salt and pepper.
7.
Slow roast: Bake in the preheated oven for 1-1.5 hours, or until the garlic is very soft and easily mashed, and the tomatoes have burst and released their juices. The garlic should be golden brown but not burnt.
8.
Cool slightly: Let the garlic confit and tomatoes cool slightly before serving.
9.
Serve: Spoon the garlic confit and roasted tomatoes onto a plate. Place the burrata cheese alongside. Drizzle the burrata with some of the garlic-infused olive oil from the baking dish (and balsamic glaze if using). Serve immediately with crusty bread for dipping and spreading.
10.
Enjoy: Spread the softened garlic cloves onto the bread, top with roasted tomatoes and a bit of burrata for a delightful bite.

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My Notes

Nutrition Information

Nutrition per serving (200g)

650 kcal / 2720 kJ

Carbs

25g

10% of RDA

Fat

55g

79% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

12 g

13% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

The garlic confit can be stored in the refrigerator for up to 2 weeks in an airtight container, submerged in the olive oil. Be sure the garlic is fully submerged in the oil to prevent bacteria growth.

Bring the garlic confit to room temperature before serving for the best flavor.

Leftover garlic-infused olive oil can be used for cooking or drizzling over salads or pasta.

If you don't have fresh thyme and rosemary, you can use dried herbs, but use about 1/2 teaspoon of each.

For a quicker version, roast at 350°F (175°C) for about 30-45 minutes, checking frequently to ensure the garlic doesn't burn.

Cooking Equipment

Oven

Baking Dish

Small Saucepan (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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