07/27/2025
RESIDENT RECIPE - SUMMER TOMATO CONFIT & BURRATA CROSTINI
Have you tried Claire Altier's recipe from the July issue? Summer tomatoes are pure magic - especially when they're from the garden. This crostini recipe is one of Claire's go-tos for effortless entertaining: simple, beautiful, and full of flavor. has arrived.
Ingredients:
For the Tomato Confit:
- 2 pints fresh cherry or grape tomatoes (if you can’t summon the tomatoes directly from your garden, store-bought is fine)
- About ½ cup high-quality extra virgin olive oil, adjust depending on the size of your baking dish
- 6–8 garlic cloves, smashed
- A few sprigs of fresh thyme and/or oregano
For the Crostini:
- Tomato confit (from above)
- Burrata
- Fresh baguette
- Optional toppings – See note.
Directions
1. Preheat your oven to 350°F.
2. In a medium baking dish, combine the tomatoes, garlic, and olive oil. The tomatoes should sit in a single layer (some overlap is okay) and be nestled in about ¼ to ½ inch of olive oil. Stir to coat and adjust the oil as needed. Add your fresh herbs then salt and pepper to taste.
Bake for 60 minutes, giving the dish a gentle shake halfway through. For extra caramelization, leave them in a bit longer.
3. While the tomatoes cool, prepare the crostini. Slice the baguette into ½-inch pieces. Arrange on a baking sheet, brush both sides with olive oil, and sprinkle with salt and pepper. Broil until lightly golden, flipping to toast both sides evenly. Keep a close eye—they go fast!
4. Assemble. Top each crostini with a spoonful of burrata and a generous helping of tomato confit. Add any extra toppings you love. Serve and enjoy!
Note: Fresh basil and balsamic glaze are classic, but there are so many delicious pairings that work here. Try hot honey and pine nuts or chopped green olives and lemon zest!
