Summer Pesto Burrata Toast with Cherry Tomato Confit

Make the cherry tomato confit:

Preheat the oven to 335°F.

In an oven-safe dish, combine the garlic, cherry tomatoes, thyme, salt, pepper, and enough olive oil to coat the tomatoes well. They shouldn’t be swimming in oil, just lightly coated.

Bake for 30-40 minutes, until the tomatoes are softened and slightly caramelized.

To assemble:

Lightly brush the sourdough slice with olive oil, then toast until golden and crisp.

Spread the sun-dried tomato pesto over the toast.

Place the burrata on top and gently spread it.

If desired, season with a pinch of salt.

Spoon over the cherry tomato confit.

Finish with fresh basil and a drizzle of Colavita Organic Balsamic Glaze.

Enjoy!