Tomato & Burrata Bruschetta
by Christina Valagao
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
Instructions:
- 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.
- 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.
- 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 © Christina Valagao 06/2022
