Burrata Bruschetta with Tomatoes

Bruschetta · from Apulia · Antipasti

Ingredients (serves 4)

• 4 thick slices of sourdough bread or ciabatta
• 300 g ripe tomatoes (San Marzano)
• 2 burrata balls (125 g each)
• 2 garlic cloves
• 4 tbsp extra virgin olive oil
• Fresh basil, coarse sea salt, pepper
• Optional: balsamic reduction

Instructions

1. Dice the tomatoes (remove the seeds), mix with the chopped garlic, olive oil, salt and pepper, and let them infuse for 15 minutes.
2. Toast the bread golden brown on both sides, rub it with the halved garlic clove while still warm and drizzle with olive oil.
3. Spread the tomatoes over the bread and place pieces of burrata on top. Garnish with basil, salt, pepper and balsamic. Serve immediately.