Burrata Bruschetta

Ingredients:

For the Tomato Topping:
– 2 cups baby tomatoes, quartered or chopped
– 1/4 cup fresh basil leaves, chopped or torn
– 1 garlic clove, minced
– 1 tablespoon extra virgin olive oil
– 1 teaspoon balsamic vinegar
– 1/2 teaspoon dried oregano (optional)
– Salt and freshly ground pepper, to taste

For the Bruschetta Toasts:
– 6-8 thick slices of ciabatta or sourdough bread, cut at an angle (about 1/2 inch / 1.5 cm thick)
– Olive oil, for brushing
– 1 garlic clove, cut in half
– Salt and pepper
– 8 ounces (227 grams) burrata cheese, drained and patted dry

For the Garnish:
– Balsamic glaze
– Additional drizzle of olive oil (optional)
– Fresh basil leaves
– Flaky sea salt, like Maldon salt

Directions:

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1. Make the Tomato Topping:
In a mixing bowl, combine the baby tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, oregano (if using), salt, and pepper. Toss everything together and let it marinate while you prepare the bread.

2. Prepare the Bread:
Preheat your oven to 400°F (200°C). Arrange the bread slices in a single layer on a baking sheet. Brush them lightly with olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes until golden and crispy. Alternatively, you can grill the bread slices. Once done, while still warm, rub the surface of each toast with the cut end of the garlic clove.

3. Assemble the Bruschetta:
Tear open the burrata and divide it evenly among the toasted bread slices. Use the back of a spoon to spread the creamy center. Spoon the marinated tomato topping over each slice, being careful not to add too much liquid.

4. Garnish and Serve:
Drizzle balsamic glaze over the bruschetta, add an extra drizzle of olive oil if desired, and top with fresh basil leaves and a sprinkle of flaky sea salt.

Serve your delightful burrata bruschetta immediately as a fresh and tasty appetizer. Enjoy!