Heirloom tomato and buratta bruschetta
May 17, 2022
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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