burrata and cherry tomato confit appetizer.
sweet, bursting cherry tomatoes and melty burrata are draped in olive oil, rosemary, and garlic and roasted with crispy salami for the perfect dippable appetizer.
Makes: 4-6 appetizer servings Prep time: 03 minutes Cook Time: 60 minutes
At the time of my writing this, Thanksgiving is around the corner (okay, it’s tomorrow) and I’ve got holiday eating on the mind. I rarely host Thanksgiving, but like any good guest, I am always prepared with something to share when I arrive. And yes, that often just means wine (who’s complaining?)
Whether you are hosting or contributing, a really easy dish to make is a dippable, one-pot snack. For a host, this is super easy to thoughtlessly throw together while prepping dinner or chatting with guests, and for a guest, this is easy to transport and allows the host to relax a bit before dinner. Plus, who doesn’t love dipping crusty bread into cheese and garlic?
How to make this as a host
If you’re the host and you need an appetizer to tide guests over while the turkey cooks…and cooks…and cooks… then try this. You likely already have garlic, rosemary, and olive oil leftover from dinner prep, so throw those together with some shallot and meats from your charcuterie board and you’ve got most of the appetizer covered. Just add tomatoes: an unusual fall ingredient, but a great unexpected appetizer option. You can prep this the day ahead (or even a few days ahead) but the prep time is so short, you could throw it together in the hour before guests arrive just as easily. Put this dish in the oven about an hour before guests arrive, and if needed, leave the tomatoes roast up to a half hour longer until you are ready to serve. Because the tomatoes are submerged in oil, they’ll avoid burning for a long time.
How to make this as a guest
Make this in a casserole dish and either cover with a lid or wrap in foil — the olive oil shouldn’t spill out unless the dish is very shallow, in which case, transfer using a Tupperware container instead. You can also bring a serving bowl to transfer the mixture to when you arrive if your baking dishes are less-than-cute. If you happen to live far away from your destination, prep and pre-cook the confit first, then warm in the oven when you arrive (if that’s okay with the host — any temperature will do) Bring the burrata in a separate container and add to the tomatoes once they are warm.
burrata and tomato confit appetizer ingredients
cherry tomatoes: This is not super-specific; use all red or a color variety, on the vine or not, grape or cherry. On the vine is a prettier presentation, but to be honest, a harder appetizer to eat. Opt for the regular cherry tomatoes for a more guest-friendly eat, especially if you plan to mix it all together.
garlic: I called for quite a few cloves, but you really can’t have too much here. Go wild, or leave out if garlic’s not your thing (I don’t recommend this, but you do you). Slice them or even just lightly crush them and the garlic will get super soft and sweet in the oil.
shallot: I really recommend using shallot instead of a regular yellow or white onion because it is much more subtle in flavor and easier to fit in to the dish with the tomatoes. If you can’t get shallots, the next thing I’d recommend is a small pearl onion — you want small chunky slices, not diced onion. If any onion is left out of the oil, it’ll get all crispy!
salami: This is the oddball of the mix, but I promise, it’s so good. You can buy the thin sliced salami in the charcuterie refrigerators or the salami logs sold near the fancy cheeses. Either works. Slice thinly in order to get more of a crispy, caramelized salami (plus have an easier eating experience). Of course, this is very easy to omit, so just leave out for a vegetarian version. You can substitute just about any cured charcuterie meat — stronger the better, really, and don’t be afraid to use a variety.
burrata: I found this awesome truffle burrata at trader joe’s that I had to use and obviously planned this whole recipe around. It’s not strongly truffle at all but offers a nice earthy flavor for those who love truffle. If you can’t get your hands on this particular burrata (or want to save a dollar or so) just drizzle on some truffle oil for the same effect. Sprinkle with pepper for a little extra flavor and, frankly, pizzazz.
crusty bread: I mean, obviously. Crackers don’t really cut it with a dip like this, but can be used in a pinch. Think of it like dipping bread in oil (that’s what it is, after all). You’ll want a nice crusty sourdough or Italian loaf to dip with.
burrata and tomato confit pairing options
Of course, you serve this dish with crusty bread or even a sturdy cracker to scoop up the cheesy tomato sauce with, but you can use this as a sauce or serve alongside other appetizers as well.
Charcuterie board with whipped goat cheese
Martini, chardonnay, dry sauvignon blanc, or pinot noir
