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–+ servings
Hand is holding a piece of toast with tomatoes

Italian Summer Toast with Burrata & Slow-Roasted Tomatoes

Golden toasted sourdough layered with spicy capocollo and prosciutto, topped with creamy burrata, slow-roasted garlic tomatoes, and fresh basil - all drizzled with the flavor-packed oil from the tomatoes. Ready in just 35 minutes and perfect for a bright summer lunch or easy dinner!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Appetizer, lunch
Cuisine: American, Italian
Ingredients Method Video

Ingredients
  

  • 1 cup whole cherry tomatoes
  • 3 garlic cloves thinly sliced
  • ¼ cup olive oil
  • ¼ tsp salt
  • 2 slices thick sourdough
  • 4 tbsp pesto 2 tbsp per toast
  • 8 slices spicy capocollo 4 per toast
  • 4 slices prosciutto 2 per toast
  • 2 small balls burrata 1 per toast
  • Few torn basil leaves per toast
  • Reserved tomato-garlic oil for drizzling
  • Freshly cracked black pepper optional

Method
 

  1. Preheat oven to 375 °F (190 °C).
  2. Add tomatoes, garlic, oil, and salt to a lidded dish (or foil). Roast 25 min.
  3. Cool, then move tomatoes to a bowl; reserve infused oil.
  4. Toast sourdough in a dry skillet until crisp. Rub with garlic if desired.
  5. Spread 2 tbsp pesto per slice. Layer meats, then burrata.
  6. Top with tomatoes and garlic. Drizzle oil. Garnish with basil and pepper.
  7. Serve warm.

Video

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