Burrata Bruschetta
Fresh tomato bruschetta meets the savory goodness of creamy burrata. This crowd-pleasing appetizer comes together in under 30 minutes.
Equipment
- Cutting board or butcher block
- Sharp knife
- Medium mixing bowl
- Colander or strainer
- Measuring spoons
- Small mixing bowl
- Whisk
- Medium / large skillet
- Spatula
- Slotted spoon
Ingredients
- 3 Roma tomatoes
- 2-3 tablespoons Basil leaves fresh chopped
- 1/4 teaspoon Oregano fresh chopped or dried
- 1/2 clove Garlic finely grated
- 1/4 teaspoon Kosher salt plus more to taste and to finish
- 1/8 teaspoon Black pepper freshly ground, to taste
- 2 tablespoons Olive oil for grilling toast
- 2 teaspoons Olive oil for bruschetta mixture
- 3 teaspoons Balsamic Vinegar aged, preferred plus more to finish
- 1 loaf Sourdough bread Boulle or baguette
- 4 tablespoons Butter salted
- 4 ounces Burrata fresh
Instructions
- Rinse your produce and pat to dry. Dice the roma tomatoes into small cubes. Place the diced tomatoes into a colander or strainer over a medium-sized mixing bowl and top with ¼ teaspoon kosher salt. Gently toss or mix with your clean hands to coat the tomato pieces, then set aside for 10 minutes. This will allow the tomatoes to release excess moisture before being mixed with the other ingredients and added to your bruschetta toasts.
- Roughly chop the basil and oregano, grate the garlic, and set aside.
- In a small bowl, whisk together 2 teaspoons olive oil, 3 teaspoons aged balsamic vinegar, a pinch of kosher salt, and a dash of cracked black pepper. Red pepper flakes can be added here as well, if you like a little hit of spice. Set aside.
- Give the tomatoes a last shake to allow excess water to strain. Dump the water released from the tomatoes, and dry the bowl. Add the tomatoes to the bowl along with the chopped herbs, garlic, and balsamic vinegar and oil mixture. Cover and chill in the fridge while you prepare the toasts.
- Slice the bread into rounds, about ⅔ inch thick. If using a larger loaf, you might choose to cut the bread slices in half or keep them whole if you want a more substantial-sized serving.
- Spread a thin layer of butter on both sides of each slice of bread.
- Heat the olive oil in a cast iron skillet over low-medium heat. Once the oil is hot, add the bread slices. The bread should sizzle slightly when it hits the pan. Wait about 2-3 minutes before moving or flipping them to allow a browning crust to develop. Check them every 30 seconds or so to ensure they do not burn and adjust the heat as needed if you see or smell any smoke or if things seem to be moving quicker than expected.
- Flip the bread slices, adding a bit more oil to the pan if needed. The first side should be browned, but not blackened. Let the second side toast for about 2 minutes, then check for color, and move to a cooling rack to allow the toast to cool and crisp up before topping them.
- Using a slotted spoon, top the toasts with your tomato-herb mixture, about 1-2 tablespoons per toast if using a baguette or if you have cut the sourdough slices in half; or 3-4 tablespoons if using a larger type of bread, leaving the edges clean for holding. Set aside briefly.
- Strain the burrata and pat dry. Gently pull the burrata into small, 1 inch pieces and place 1-3 on top of each piece of bruschetta, depending upon the size of toast.
- Top with a drizzle of aged balsamic vinegar, a pinch of Kosher salt, and any remaining fresh herbs to garnish.