Slow Roasted Balsamic Tomatoes and Burrata Bruschetta by Daen Lia

Ingredients

• 1 slice of bread (baguette or ciabatta)
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon sugar (optional, for glaze)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup burrata cheese
• 1 tablespoon balsamic glaze, for drizzling
• 1 teaspoon fresh basil, chopped (optional garnish)

Instructions

1. Preheat oven to 300°F (150°C).
2. In a small bowl, toss the halved cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Add sugar if using to help create a glaze.
3. Spread the seasoned tomatoes in a single layer on a small baking sheet.
4. Roast for 20-25 minutes, or until the tomatoes are softened, slightly shriveled, and have released some of their juices.
5. While the tomatoes are roasting, toast the slice of bread until golden brown and crisp. You can do this in a toaster, under the broiler, or in a pan.
6. Once toasted, place the bread on a serving plate.
7. Spread the burrata cheese generously over the toasted bread.
8. Spoon the slow-roasted balsamic tomatoes over the burrata.
9. Drizzle with additional balsamic glaze.
10. Garnish with fresh chopped basil, if desired, and serve immediately.