Author: Laura Doerr with Ways to my Heart
*4 ciabatta rolls, sliced into 4 pieces each (see notes)
2 pints cherry tomatoes
1 head garlic
1/8 tsp garlic salt
Salt and pepper
8 oz. burrata cheese
1 cup arugula
Balsamic glaze, optional
1. Preheat oven to 400 degrees. Remove as much of the paper-like outer layer of the garlic head as possible. Slice off the tips of the entire head, exposing the garlic cloves (not the side that holds the cloves together). Drizzle with olive oil and wrap in foil.
2. Place cherry tomatoes on a baking sheet, and drizzle lightly with olive oil. Season with salt and pepper. Place wrapped garlic head onto baking sheet with tomatoes. Roast garlic and tomatoes for 35-40 minutes.
3. Once cool enough to handle, squeeze roasted garlic cloves into a medium bowl along with the roasted tomatoes and garlic salt. Mash and stir together.
4. Slice ciabatta rolls in half length-wise, and again in half vertically so you have 4 squares from 1 roll. Repeat with remaining ciabatta rolls. Preheat grill or indoor grill pan to med-high heat. Brush bread with olive oil, and season with salt and pepper. Place bread oil side down and grill until toasted and slightly charred in areas.
5. Toss arugula lightly with olive oil and a dash of pepper.
6. Arrange grilled bread on a serving platter alongside arugula, roasted tomato garlic mixture, and the burrata. Assemble by spreading the toast with the tomato mixture topped with burrata and some arugula. Drizzle with balsamic glaze or additional olive oil.
You can use a ciabatta loaf, or other bread types if you cannot find ciabatta. Ciabatta just grills up really nicely and holds up to all of the toppings.
I recommend the balsamic glaze drizzle; it really adds a nice sweetness to each bite.