Burrata Bruschetta

Burrata Bruschetta

Makes about 20 Bruschettas

Takes about 30 minutes

-what you need-

• 1 extra large heirloom tomato, chopped
• Fresh basil, about 10 leaves, chiffonade
• 2 garlic cloves, pressed
• 2 Tbs balsamic vinegar
• 1 ball of burrata
• 1 large baguette, I used a take and bake
• Olive oil
• Salt and peper

-what to do-

1. First make the tomato basil topping. Take your chopped tomato, basil, garlic, 2 Tbs olive oil, 2 Tbs balsamic, heavy pinch of salt and a little cracked black pepper and mix until well combined. Set aside or store in fridge covered overnight for better flavor.
2. Preheat your grill to 500 degrees.
3. Take your baguette and slice on a diagonal about 1/2 inch thick and add to a bowl. You should get about 20 slices.
4. Coat your bread slices in olive oil, it will be about 1/4 cup, you want all slices somewhat coated.
5. Once slices are evenly coated in oil, add in a heavy pinch of salt and mix one last time.
6. When grill is hot, layer on your baguette slices and grill for about 3-4 minutes per side until you get those nice char lines.
7. Now time to assemble. On a large tray add two small bowls, one will be for the tomato basil topping and the other you’ll put in your burrata ball.
8. Slice the burrata ball open, drizzle over a little olive oil and salt.
9. Add your grilled bread on the tray around the bowls and serve.
10. What makes this fun is guests assembling their own. It also avoids soggy bread. I like to take my baguette slice, top with the creamy burrata and then top with a spoonful of the tomato basil topping.
11. Enjoy!!!!

What is the best smelling tomato?

A Roma.