BURRATA & TOMATO BRUSCHETTA
CREAMY BURRATA CHEESE SERVED OVER CRUNCHY CHARGRILLED BREAD AND A TUMBLING OF TOMATOES IN OLIVE OIL.
The perfect snack to enjoy in the sunshine whilst drinking a zesty Malfy cocktail. La dolce vita has never tasted so good.
INGREDIENTS
- 3 LARGE SLICES OF GOOD QUALITY ITALIAN BREAD
- 400g GOLDEN AND RED BABY PLUM TOMATOES HALVED.
- 300g BURRATA (MOZARELLA ALSO WORKS HERE)
- 1 SMALL BUNCH OF FRESH BASIL
- OLIVE OIL
- PINCH OF SEA SALT
- BLACK PEPPER
HOW TO MAKE BURRATA & TOMATO BRUSCHETTA
- MIX THE TOMATOES WITH THE SALT AND DRIZZLE WITH OLIVE OIL UNTIL COATED. SET ASIDE.
- HEAT A GRIDDLE PAN. RUB BOTH SIDES OF BREAD WITH A LITTLE OF THE OIL AND SEAR ON BOTH SIDES UNTIL CHARGRILL LINES APPEAR.
- CUT SLICES IN HALF. TUMBLE WITH TOMATOES AND SPOON THE BURRATA OVER THE TOP. FINISH WITH A FLURRY OF BASIL LEAVES AND A CRACK OF BLACK PEPPER.
- SERVE WITH A MALFY CON LIMONE GINTONICA.
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