One pot margharita with ciabatta garlic bread
Creamy one-pot Margherita with juicy tomatoes, melted burrata, and a spicy cream cheese sauce that turns a beautiful golden brown in the oven. The sauce gains depth from sautéed onion, balsamic vinegar, and red wine, while fresh basil and oregano provide a fresh touch.
Ingredients · Servings 4
- 2 tomatoes in slices
- 1 tbsp Parmesan
- 1 finely chopped red onion
- 2 cloves of crushed garlic
- 50 ml balsamic vinegar
- 100 ml red wine
- 600 g canned diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 150 g cream cheese
- 2 tablespoons Parmesan
- 1 was burrata
- fresh basil
- verse oregano
- olive oil
- pepper
- salty
- 1 ciabatta
- 70 g butter
- 2 cloves of pressed garlic
- 1 tbsp dried parsley
Method · 30 min
- Preheat the oven to 180°C. Spread the tomato slices over a baking sheet lined with parchment paper and sprinkle with pepper, salt, and Parmesan. Place them in the oven for 10 minutes.
- Sauté the onion and garlic in olive oil and deglaze with balsamic vinegar and red wine. Let it reduce briefly and add the diced tomatoes. Season with pepper, salt, basil, and oregano and let it simmer for 10 minutes.
- Mix the cream cheese with the grated cheese and Parmesan.
- Pour the tomato sauce into an oven dish and spread the spoonfuls of cream cheese over the sauce. Pull the burrata apart and distribute it over the top. Place in the oven for 20-25 minutes, until it starts to bubble and the cheese is browned.
- Mix the butter with the garlic and parsley. Make incisions in the ciabatta bread and fill them with the garlic butter. Place the bread in the oven for 5 minutes until the butter has melted.
- Finish the dish with fresh oregano and basil and serve with the garlic bread.
