- 1 loaf Della Fattoria Meyer Lemon Rosemary Bread
- 1 cup unsalted butter, softened
- 1 teaspoon garlic salt, or more to taste
- 1 teaspoon Italian seasoning, or more to taste
- ½ teaspoon ground black pepper, or more to taste
- 1 pound heirloom tomatoes
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon chopped fresh oregano (or 1 teaspoon dried)
- 2-4 cloves garlic, minced *measure with your heart
- flaky sea salt and fresh pepper, to taste
- 8 ounces Belfiore burrata cheese
- Preheat the oven to 375°F.
- Cut your loaf of bread in half, then into slices. Set aside.
- Combine softened butter and 1-2 teaspoons minced garlic in a bowl until well combined. Mix in garlic salt, Italian seasoning and pepper until smooth and well combined.
- Spread the garlic butter on one side of the bread and place on a baking sheet. Transfer to the oven and bake for 10-15 minutes or until the bread is golden and toasted.
- Meanwhile, in a medium bowl, toss the tomatoes with the olive oil, balsamic vinegar, oregano and remaining 1-2 teaspoons garlic, season with salt and pepper.
- Remove burrata ball from container and pat dry with a paper towel. You can discard the remaining water.
- Break the ball of burrata over the toasted bread and spread evenly. Top with tomatoes and finish with fresh basil. Season to taste with a little flaky salt. Enjoy!
Recipe adapted from Half Baked Harvest