With all these cherry tomatoes I’m picking, let’s make my favorite summertime snack… a garden-to-table fresh bruschetta with burrata cheese.
It’s simple, it’s tasty, and it hits the spot every time.
The recipe is down below but I don’t usually measure much for this one, so make it how you like it. I toasted the French bread slices to serve on the side but you could toast them with the bruschetta mix added on top too.
Bruschetta with Burrata Cheese
TIME:
30 min
|
SERVES:
8-10 people
HARVEST:
Tomatoes, shallots or red onion, garlic, basil
| INGREDIENTS |
|---|
| French bread, sliced |
| Butter or olive oil to toast bread slices |
| 1 Tbsp. garlic, minced + 1 garlic clove for bread |
| 1/4 cup shallots or red onion, chopped |
| 2 cups tomatoes, chopped |
| Handful of fresh basil, chopped |
| Italian seasoning to taste |
| Splash of olive oil |
| Splash of balsamic vinegar |
| Salt, if needed |
| Burrata cheese ball |
DIRECTIONS:
- Slice bread and coat each top with butter or olive oil. Toast in a 350-degree oven for 8 minutes, or until desired crispness.
- Chop and combine tomatoes, shallots, garlic, basil, Italian seasoning in a serving bowl. Add a splash of olive oil balsamic vinegar to taste.
- Remove bread slices from the oven and run a fresh garlic clove on each slice for extra garlicky goodness (optional). I also like to sprinkle the Italian seasoning or parsley/dried basil on them.
- Serve bruschetta mix with the garlic toasts and burrata cheese on the side.
