Grilled bread topped with creamy burrata, cherry tomatoes, basil, and a splash of balsamic.
By james
Servings
2
4 slice crusty bread (ciabatta or sourdough)
2 tbsp extra-virgin olive oil
1 clove garlic clove
1 piece burrata cheese
16 piece cherry tomatoes
10 piece fresh basil leaves
1.5 tbsp balsamic vinegar
1 tsp honey
0.5 tsp salt
0.25 tsp black pepper
0.13 tsp red pepper flakes (optional)
1 tbsp unsalted butter (optional, for extra richness)
Calories
637 kcal
Protein
25g
Carbs
52g
Fat
37g
Fiber
2g
Sugar
9g
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Tomato Topping
1. Rinse the cherry tomatoes and pat them dry, then slice each one in half and place in a small bowl.
16 piece cherry tomatoes
2. Add salt, black pepper, and red pepper flakes if using to the tomatoes, drizzle with a little olive oil and half of the balsamic vinegar, and gently toss to coat. Let the mixture marinate while you prepare the bread.
3. Preheat a grill pan or skillet over medium-high heat. Lightly brush both sides of each bread slice with olive oil.
2 tbsp extra-virgin olive oil
4. Toast the bread slices in the hot pan until golden and crisp with visible grill marks on both sides, then transfer to a plate.
5. Peel the garlic clove and lightly rub the cut side over one surface of each warm bread slice to perfume the toast.
1 clove garlic clove
Burrata & Assembly
6. If using butter, spread a thin layer over the warm garlicky side of each toast. Gently tear the burrata into large pieces and distribute over the toasts, allowing the creamy center to spread slightly.
1 piece burrata cheese,
1 tbsp unsalted butter (optional, for extra richness)
7. Spoon the marinated cherry tomatoes and their juices over and around the burrata on each toast.
16 piece cherry tomatoes
Finishing Touches
8. Tear the basil leaves into smaller pieces and scatter over the bruschetta.
10 piece fresh basil leaves
9. In a small bowl, stir the remaining balsamic vinegar with the honey, then drizzle this mixture over the bruschetta and finish with a final light drizzle of olive oil. Serve immediately while the bread is still warm.
By james