Bruschetta + Burrata

Bruschetta + Burrata
Now that it’s summer,  I love making simple meals like this. Serve with watermelon or cantaloupe and dinner is ready in 15 minutes. If you want something heartier you could serve with a flank steak or grilled salmon.
  • One loaf of sourdough bread sliced. I love the Artisan bread from Whole Foods or Harmons.
  • 2 cartons of grape tomatoes. Or 3 large tomatoes.
  • Handful basil
  • Half a shallot
  • Olive oil
  • S + P
  • Balsamic Glaze ( I purchased from Caputo’s, but any grocery store should have it). This is a step you can’t miss, balsamic vinegar won’t work.
  • Burrata
In a medium mixing bowl, add chopped tomatoes, diced shallots, drizzle Olive oil, S&P to taste. Chop basil and mix into tomato mixture. Set tomatoes aside.
Spray a cookie sheet with PAM or use parchment paper. Arrange bread onto cookie sheet. Set oven to broil, brush olive oil onto sliced sourdough bread. Leave oven door ajar and toast bread 2-3 minutes until lightly toasted. Keep an eye on it so it doesn’t burn.
Once bread is toasted, immediately spread the Burrata onto the bread and add a scoop of the tomatoes. Drizzle the balsamic glaze. Serve immediately. 

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