Burrata bruschetta

 

 

 

 

 

 

 

 

 

Ingredients

1 baguette of rustic bread (or country bread, ciabatta)
2 balls of fresh burrata (around 250 g)
4 ripe tomatoes (beef heart or Roma variety)
2 cloves of garlic
1 handful of fresh basil leaves
4 tbsp. tablespoon of extra virgin olive oil
1 tbsp. tbsp balsamic vinegar
Fleur de sel and freshly ground black pepper
Optional: lemon zest, toasted pine nuts, homemade pesto

preparation

1. Prepare the tomatoes
Cut the tomatoes into small cubes and place them in a bowl. Add a drizzle of olive oil, balsamic vinegar, a pinch of fleur de sel, pepper, and a few finely chopped basil leaves. Leave to marinate for 10 minutes to develop the aromas.

Tip: To prevent the bruschetta from being soggy, lightly drain the tomatoes before placing them on the bread.

2. Toast the bread
Slice the baguette at an angle to obtain nice long slices. Toast them in a hot pan or toaster until golden and crispy. Rub each slice with a peeled garlic clove.

3. Assemble the bruschetta
Place a spoonful of the tomato mixture on each slice of bread. Add a generous piece of burrata on top. Finish with a drizzle of olive oil, a grind of pepper and a few whole basil leaves.