Crostini with Roasted Tomatoes + Whipped Burrata

This recipe was born out of my sheer necessity to get something on the table quick and in time for last minute company. Why not let my hasty experimentation work to your benefit one night this week for dinner?

I was two hours into garage clean up last week when my sister called to say they'd be stopping by. We made plans for a quick dinner at the house later that night, but a day in the garage does not bode well for a night in front of the stove. In the end, I decided on a simple bruschetta of sorts to pair with a salad. A trip to Trader's that evening and I found myself skipping the requisite diced tomatoes with basil and decided to roast off the lot of them instead. 

I've made two batches of this recipe since and tweaked it slightly for you as follows. Note that though I do not picture them here, the first batch of tomatoes I roasted were of the Campari variety and I wholeheartedly recommend them if you can find them. You might even be able to ease up a little on the sugar if you do. 

Once you have your tomatoes sliced and your garlic chopped, sprinkle liberally with salt and pepper and a tablespoon of sugar. Toss with the olive oil and roast off in the oven. 

Brace yourself for the amazing smell that will undoubtedly begin to fill your house.

Once roasted, I like to pull them out of the oven and sprinkle with another tablespoon of sugar and then toss again. They will sort of melt onto one another, creating a jam that can be spooned right on top of that creamy burrata.

Pair this with a light salad and call it dinner...or lunch or a snack, like I did several times over the last week.

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