Bruschetta with burrata and confit cherry tomatoes

Ingredients

For 1 serving

• Bread2
• Burrata50 g
• Cherry tomatoes120 g
• Dried oregano1 pinch
• Extra virgin olive oil1 teaspoon
• Basil2 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat a conventional oven to 180 °C and line a small tray with baking paper.
2. Wash and halve the cherry tomatoes and lay them cut side up on the tray; season with the oil, a pinch of salt and the oregano.
3. Bake for 15 minutes, until soft, slightly shrivelled and caramelised at the edges.
4. In the last few minutes, toast the bread slices for 2–3 minutes, until crisp.
5. Spread the burrata over the toast, add the tomatoes with their juices and finish with the basil.