Garlic Confit Sourdough Toast with Burratta & Prosciutto


For the Garlic Confit:

  • 1 cup Garlic Cloves (recommend pre-peeled)
  • 4 sprigs of Fresh Thyme
  • 4 sprigs of Fresh Rosemary
  • 1 cup Batistini Farms Olive Oil (or enough to cover the garlic cloves)

For the Sourdough Toast:

  • Prosciutto
  • Fresh Burrata
  • Fig Preserves
  • Honey (or Hot Honey)
  • Freshly Chopped Herbs (like Basil or Thyme)


  1. Add all the garlic confit ingredients to a small saucepan over medium low heat.
  2. Bring to a very low boil and cook for 30-40 minutes, or until garlic is soft.
  3. Toast the sourdough bread with @batistinifarms olive oil on a griddle until golden brown in both sides.
  4. On the crispy toast, add a few garlic cloves to spread about.
  5. Slather a layer of fig jam.
  6. Add a single layer of prosciutto.
  7. Add the fresh burrata.
  8. Drizzle with honey.
  9. Season with fresh herbs, salt, and black pepper. Enjoy!