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Recipes|Featured Main

Grilled Bruschetta with Burrata

Grilled Bruschetta with Burrata

Grilled Bruschetta with Burrata Photo
Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT25M
    10 Minutes
  • Yield:
    6-8 servings
Bruschetta is a classic antipasto from Italy made with grilled bread. Most commonly tossed with a beautiful tomato relish, this recipe includes the addition of burrata cheese. Did you know the correct pronunciation is “brusketta” not “brushetta.”
Ingredients
  • 1 pound tomatoes (about 4-5 tomatoes such as vine-ripe or Roma)
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 10 basil leaves roughly chopped
  • Salt and freshly ground pepper
  • 1 baguette, sliced on the bias
  • Olive oil
  • 8 ounces burrata torn into pieces
  • 453.59g tomatoes (about 4-5 tomatoes such as vine-ripe or Roma)
  • 4.26g salt
  • 2 garlic cloves, minced
  • 38.34g extra virgin olive oil
  • 12.78g balsamic vinegar
  • 10 basil leaves roughly chopped
  • Salt and freshly ground pepper
  • 1 baguette, sliced on the bias
  • Olive oil
  • 226.8g burrata torn into pieces

Bruschetta is a classic antipasto from Italy made with grilled bread. Most commonly tossed with a beautiful tomato relish, this recipe includes the addition of burrata cheese. Did you know the correct pronunciation is “brusketta” not “brushetta.”

Preparation
STEP 1

Dice and seed tomatoes and place in a colander. Sprinkle with salt. Let tomatoes release some of their liquid (at room temperature) for about an hour before moving on.

STEP 2

Add strained tomatoes to a bowl with minced garlic, olive oil, balsamic vinegar, and basil. Lightly mix. Taste and season with salt and pepper.

STEP 3

Heat grill to medium heat. Lightly coat baguette slices with olive oil and cook one side on pre-heated grill until toasted.

STEP 4

Flip bread slices and top with burrata, distributing evenly amongst slices. Once slightly melted and bread is toasted remove from grill and top with tomato mixture and serve.

Options

This recipe can also be made with halved cherry tomatoes.

For milder garlic flavor cook the minced garlic over low heat in the olive oil for a few minutes. Let cool slightly before adding to your tomatoes.

If you want save the juice that strains from the tomatoes. You can mix it with a bit of olive oil and vinegar to make a light salad dressing filled with summer flavor.

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