Hsl Toast Recipe

Prepare and roast

Preheat the oven to 140°C (285°F). In a medium roasting pan or baking dish, combine halved cherry tomatoes, sliced garlic, 120 ml olive oil, thyme sprigs, sugar, red pepper flakes and 1 tsp sea salt. Toss to coat evenly so tomatoes are mostly in a single layer but can touch. Cover the dish tightly with foil.

Bake low and slow for 1 to 1 hour 15 minutes until tomatoes are softened, skins blistered and oil has taken on tomato flavor. Remove foil for the last 10 minutes to allow some color to develop. Let cool slightly, then discard thyme stems. Transfer confit (including the oil and garlic) to a bowl; taste and adjust salt if needed. Can be made a day ahead and refrigerated (bring to room temperature before using).

In a small food processor or using a mortar and pestle, combine 40 g basil, parsley (if using), 1 clove garlic, 0.25 tsp salt and 0.25 tsp pepper. Pulse while slowly streaming in 60 ml olive oil until you reach a loose, bright sauce (pistou should be more oily and slightly textured than a smooth pesto). Stir in 1 tsp lemon juice and adjust seasoning to taste. Set aside at room temperature.

Slice the 2 ripe tomatoes into 5–7 mm thick rounds or wedges. Place in a bowl, toss gently with 1 tbsp olive oil, 1 tsp vinegar, torn basil leaves and 0.5 tsp sea salt. Let sit for 5–10 minutes to macerate while you prepare the toast base.

Heat a large skillet or grill pan over medium-high heat. Brush both sides of each focaccia slice lightly with the 3 tbs olive oil and season with the 0.5 tsp black pepper and 1 tsp sea salt (split across slices). Grill or toast the slices 2–3 minutes per side until golden and slightly crisp. Alternatively, broil for 1–2 minutes per side. Keep warm.

On each toasted focaccia slice, spread a thin layer (about 1 tsp) of herb pistou to taste, leaving the edges free.

Spoon 2–3 tbs of the tomato confit (including some of the flavored oil and a garlic slice if liked) onto each slice, distributing evenly.

Top each toast with a few pieces of the macerated fresh tomato.

Tear one burrata ball into halves or large pieces and place a generous portion on top of 4 toasts each (roughly 1/2 burrata per two toasts, or distribute so each serving gets creamy center). Alternatively place whole burrata on a platter and spoon toasts alongside.

Finish with additional dollops of herb pistou, scatter the reserved fresh basil leaves and microgreens, and drizzle lightly with aged balsamic (optional) and a tiny pinch more sea salt and freshly ground pepper.

Serve immediately while focaccia is warm and burrata soft. Leftover confit keeps refrigerated up to 5 days; pistou refrigerated up to 3 days.