Burrata
20 min
4 servings
About This Dish
The best bruschetta is an exercise in contrasts: the shattering crunch of grilled bread against the impossibly soft stracciatella, the sweet burst of blistered tomatoes cut by fresh pesto.
Ingredients
- 4 thick slices sourdough bread
- 1 whole Creamy Burrata (200g)
- 200g cherry tomatoes
- 2 tbsp house-made pesto
- 1 clove garlic, halved
- Extra-virgin olive oil
- Flaky sea salt
- Fresh basil leaves
Method
01
Roast the tomatoes
Halve the cherry tomatoes and roast cut-side down at 220°C for 12–15 minutes until blistered.
02
Grill the bread
Brush sourdough with olive oil and grill until deeply golden. Rub each slice with cut garlic while still hot.
03
Assemble
Tear burrata into generous pieces. Pile roasted tomatoes onto each bread slice, add torn burrata, drizzle with pesto and olive oil, finish with flaky salt and basil.
Chef's Tip
Grill your bread just before serving. The contrast between crisp, warm bread and cool, creamy burrata is the entire point.