Preheat oven to 425F°.
Coat the bottom of an 8x8 baking dish with 2 tbsp. of the Basil Olive Oil. Place the onions in an even layer on the bottom of the dish. Place the halves tomatoes (sliced side up) on top of the onions. Drizzle with the remaining tablespoon of Basil Olive Oil and season with salt and pepper.
Roast in the oven until slightly tender, about 20 minutes. Add the sliced garlic on top of the tomatoes and return to oven for an additional 10 minutes. Allow to cool for 10-15 minutes.
Combine the roasted ingredients, sliced bread, parmesan cheese, and the vegetable broth in a blender or food processor until smooth.
Top with burrata, basil leaves, and a drizzle of Traditional Dark Balsamic Vinegar. Serve immediately. Enjoy!
Ingredients
Directions
Preheat oven to 425F°.
Coat the bottom of an 8x8 baking dish with 2 tbsp. of the Basil Olive Oil. Place the onions in an even layer on the bottom of the dish. Place the halves tomatoes (sliced side up) on top of the onions. Drizzle with the remaining tablespoon of Basil Olive Oil and season with salt and pepper.
Roast in the oven until slightly tender, about 20 minutes. Add the sliced garlic on top of the tomatoes and return to oven for an additional 10 minutes. Allow to cool for 10-15 minutes.
Combine the roasted ingredients, sliced bread, parmesan cheese, and the vegetable broth in a blender or food processor until smooth.
Top with burrata, basil leaves, and a drizzle of Traditional Dark Balsamic Vinegar. Serve immediately. Enjoy!
