Roasted tomato and burrata bruschetta
My family loves bruschetta. We eat bruschetta for appetizers, and sometimes for our main course. There are so many ways to enjoy bruschetta using whatever is fresh and seasonal, but you are always guaranteed a delicious result whenever burrata is one of the ingredients.
Roasting tomatoes concentrates the tomato flavor and makes even so-so tomatoes taste wonderful, so you can enjoy great tasting tomatoes all year long. There are several ways to roast tomatoes. If you have the time use my slow-roasted tomato method. It takes 5 minutes to prepare and then 3-4 hours in a low-heat oven. If you don't have the time, you can quick-roast the tomatoes in under an hour. I make a bunch of these tomatoes (10 to 20 at a time) and keep them in the fridge for up to a week. I throw them into salads, soups, sandwiches and risotto, or just serve them as an accompaniment to fish, chicken or steak. They are also wonderful on a cheese plate.
Lemon zest is the vegetarian equivalent of bacon - it makes everything better. The key difference is lemon zest packs a big flavor punch with virtually zero calories. This is my favorite tool for zesting lemons and other citrus. It also works great for grating nutmeg.
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Cowboy garlic toast
The foundation of a great bruschetta is to start with cowboy garlic bread. Grill the bread or toast it under the broiler on both sides, remove it from the heat and rub a garlic clove over the toast. Drizzle with a good quality olive oil and then sprinkle with a touch of flakey sea salt. You can eat this delicious garlic toast plain, or use it as a foundation for your bruschetta.
- 8 ounces burrata
- 2 garlic cloves, divided
- 3 T basil chiffonade
- ¼ - ½ t red pepper flakes
- ½ t lemon zest
- 6 oven-roasted tomato halves, chopped in ½" pieces
- A couple splashes of olive oil
- Salt and pepper to taste
- 12 slices french bread, about ½" thick
- Maldon salt to finish (optional)
- Put burrata in a small mixing bowl and mash with a fork. Finely mince one of the garlic cloves. Mix burrata, garlic, basil, red pepper flakes, lemon zest, roasted tomatoes, 1 splash of olive oil and salt and pepper to combine.
- Grill or toast the bread slices under the broiler on both sides. Watch closely so the bread doesn't burn. Remove the toast from the heat and immediately rub with the remaining peeled garlic clove. Drizzle with olive oil and sprinkle with a bit of flakey sea salt.
- While the toast is still hot, spread the burrata mixture on top of the garlic toast and enjoy.