The Ultimate Tomato Bruschetta with Burrata

Serves: 4 as a starter

Ingredients

• 1 crusty baguette or sourdough loaf, sliced
• 2–3 ripe tomatoes (or a mix of cherry tomatoes), diced
• 1 ball of burrata
• 1–2 cloves garlic, peeled
• Extra virgin olive oil
• Small handful fresh basil, torn
• Salt (preferably flaky) and black pepper
• Optional: balsamic glaze

Method

1. Prep the tomatoes
   Put the diced tomatoes in a bowl. Add a pinch of salt, pepper, torn basil, and a good drizzle of olive oil. Mix gently and let it sit for 10–15 minutes so the flavours develop.
2. Toast the bread
   Brush both sides of the bread slices lightly with olive oil. Toast on a grill pan, under the broiler, or in a hot oven (about 200°C) until golden and crisp.
3. Add garlic
   While the bread is still warm, rub one side of each slice with a peeled garlic clove for a subtle kick.
4. Assemble
   Spoon the tomato mixture onto each slice. Tear the burrata and place a generous piece on top of each.
5. Finish
   Drizzle with a little more olive oil, add extra basil if you like, and finish with a pinch of flaky salt. A light drizzle of balsamic glaze is optional but works well.

Tips

• Use the best tomatoes you can find—this dish depends on them.
• Don’t overload the bread or it’ll go soggy.
• Serve immediately while the toast is still crisp and the burrata creamy.