Happy Sunday, lovelies 💌

I’m introducing a new little section of Sous la Peau specifically for sharing recipes and little bits and bobs about the impact that food has on our lives.

I won’t ever pretend to be someone with any true culinary knowledge, and I don’t particularly consider myself a good cook. I do, however, very much believe that food— the prepping, the enjoyment, the sharing, the exploration of it all— is my primary love language. Having a space to share in a love of food and flavor makes my heart feel full, like we’re all getting together for a cute little virtual dinner party <3

Starting off our dinner dates with my favorite super simple meal. It’s especially delicious if you take advantage of the fresh heirloom tomato varieties you might come across in summer, and can be enjoyed during any meal. Yay for versatility!

Recipe: Tomato Confit and Burrata Toasts

ingredients

• 3 cups cherry tomatoes

• burrata

• fresh basil

• olive oil

• 2 cloves of garlic, minced

• fresh cracked black pepper

• flaky sea salt / maldon salt

• fresh sourdough or bread of choice

• balsamic glaze

optional

• balsamic vinegar

• red pepper flakes

method

1. Preheat oven to 350.

2. Combine tomatoes in a small baking dish with garlic and enough olive oil to evenly coat all tomatoes. Pour with your heart. Optional add of a splash of balsamic and a sprinkle of red pepper flakes.

3. Bake tomatoes for 35 - 40 minutes. By the end, they should look a bit jammy and ready to burst.

4. Meanwhile, slice two pieces of bread. Coat each side with olive oil (or butter) and fry each side in a stovetop pan until browned to your liking.

5. Quarter a ball of Burrata. Spread one quarter onto each piece of toast. Top with freshly cracked black pepper.

6. Once the tomatoes are done baking, very carefully (the tomatoes will be extremely hot— don’t let the juice burn you!) mash them with a wooden spoon until you have a semi-spreadable texture.

7. Top toasts with confit, fresh basil, flaky salt, and a drizzle of balsamic glaze. Store remaining confit in the fridge for up to 5 days.