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Tomato burrata bruschetta

Heirloom tomato and buratta bruschetta


August 14, 2016

Heirloom tomato and buratta bruschetta

SERVES 12

I’m not sure there’s anything better than an heirloom tomato with a dollop of burrata cheese. This is my deconstructed version of a classic Caprese salad. It is more than just an appetizer; on a lazy summer night, it’s dinner. I grill or pan-fry pounded chicken breasts with fresh herbs and top with this heavenly mixture.

      6 cups ½-inch sliced heirloom tomatoes (from about 8 large tomatoes)
        ½ cup plus 2 tablespoons extra-virgin olive oil, divided
          2 large garlic cloves, peeled and minced
            ½ teaspoon flaked sea salt
              ½ teaspoon freshly ground black pepper
                1 long baguette, cut on slight diagonal into ½-inch thick slices
                  16 ounces burrata cheese, drained
                    Fresh basil leaves, for garnish

                  Combine the tomatoes, ½ cup olive oil, garlic, sea salt, and pepper in a large bowl. Mix gently to blend. Cover and set aside at room temperature for up to 1 hour to allow the flavors to blend.

                  Position the rack in the center of the oven and preheat to 350F Arrange the baguette slices in a single layer on 2 large baking sheets, brush with remaining 2 tablespoons of olive oil. Bake at 350 for 6 minutes.

                  On a large platter, spoon tomato mixture next to burrata and toasted baguette slices. Garnish with basil leaves.

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Photo of Ingredients