Tomato & Burrata Bruschetta
by Caren McSherry
Whether served as an easy lunch or an appetizer, this easy bruschetta is a knock-out. You can use any rustic bread, but day-old is always best. I like the coloured tomatoes if you can find them, if not the red will do just fine.
Ingredients:
- 1 lb cherry tomatoes, preferably mixed colours
- 3 large garlic cloves, 1 minced and 2 peeled and left whole
- Pinch of sugar
- 1/3 cup plus 2 tbsp olive oil
- 6 slices day-old rustic bread
- 1 ball burrata
- Basil, chiffonade
- Fleur de sel and freshly ground pepper
Method:
1. Preheat oven to 375F. In a bowl, add cherry tomatoes, minced garlic, sugar, and 1/3 cup of olive oil. Toss to coat, and transfer to a cookie sheet. Place in the preheated oven and roast until blistered.
2. Meanwhile, toast the bread slices. While the toast is warm, rub the garlic clove over both sides, place on a serving platter and lightly drizzle with olive oil on both sides, then a light sprinkle of fleur de sel.
3. Once the tomatoes are blistered, spoon them evenly over the prepared bruschetta. Tear the burrata into little pieces and scatter over the top. Finish with the basil as a garnish and a few cranks of freshly ground pepper.
- Serves 6
2. Meanwhile, toast the bread slices. While the toast is warm, rub the garlic clove over both sides, place on a serving platter and lightly drizzle with olive oil on both sides, then a light sprinkle of fleur de sel.
3. Once the tomatoes are blistered, spoon them evenly over the prepared bruschetta. Tear the burrata into little pieces and scatter over the top. Finish with the basil as a garnish and a few cranks of freshly ground pepper.
- Serves 6
Copyright (c) Christina Valagao 06/2022
