This Italian appetizer, with its creamy burrata cheese and juicy blistered tomatoes, is not just a treat for the palate but also a feast for the eyes.
Ingredients
Scale:
1 French baguette or rustic bread for bruschetta, sliced into 1-inch thick pieces
2 tablespoons extra virgin olive oil
1 clove garlic, peeled and halved
2 cups cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper, to taste
Fresh basil leaves, torn or chiffonade
8 ounces burrata cheese
Balsamic glaze, for drizzling (optional)
Instructions
Preheat your oven to 400°F (200°C). In a baking dish, combine the cherry tomatoes with a tablespoon of olive oil, salt, and pepper. Toss to coat evenly, ensuring each tomato is well-seasoned. Roast in the oven for about 20-25 minutes or until the tomatoes are blistered and slightly caramelized.
While the tomatoes are roasting, prepare the bread. Arrange the sliced baguette on a baking sheet in a single layer. Brush each slice generously with extra virgin olive oil. Bake in the same oven for about 5-7 minutes, or until golden and crispy.
Once the bread is toasted, remove it from the oven. While it’s still warm, rub the cut side of the garlic clove over one side of each piece of toast.
On each slice of toasted bread, spoon a generous amount of the blistered tomatoes, making sure to include the juices from the baking dish. Carefully tear the burrata cheese and place it on top of the tomatoes.
Scatter the torn fresh basil leaves over the assembled bruschetta.
For an extra layer of flavor, drizzle a bit of balsamic glaze over the top of the bruschetta if desired.
Serve the burrata bruschetta on a large serving platter, ensuring it is enjoyed fresh and warm.
