Burrata Bruschetta

Heavenly Burrata Bruschetta with Oven Roasted Cherry Tomatoes on Crusty Italian Garlic Bread !
The rustic grilled piece of garlic bread that would be my last meal on Planet Earth, If I was asked that question. Unless I said that about some other meal on here, in which case I take that one back; unless of course I said the rustic chicken stew over creamy polenta..I probably did, didn’t I…? So let me just add this burrata bruschetta to that to make it a meal. Okay, great, because really that would not be a fair choice to make.



Burrata is a fresh Italian cheese made with fresh mozzarella and cream, and it looks like a pouch of godliness. When loaded on top of garlicky rustic bruschetta and sprinkled with oven roasted tomatoes, it creates a food for the gods, If that makes any sense. I hope it does because I can’t even explain what I mean, you’ll just have to try it for yourself.

THIS BURRATA BRUSCHETTA HAS TO BE THE MOST RUSTIC, EASIEST FOOD TO MAKE ON THE ENTIRE PLANET.


Ingredients
  • 8 slices ciabatta bread 1 inch thick
  • 3 cloves garlic peeled & whole
  • 1/2 c extra virgin olive oil
  • 16 oz burrata cheese
  • 2 c grape tomatoes or 1 c oven roasted tomatoes
  • 5 sprigs basil for garnish
  • sea salt to taste
Instructions
  1. Preheat your oven to 350”F. Meanwhile slice the grape tomatoes lengthwise into 3 slices. Arrange them on a lightly oiled baking sheet, sprinkle with a pinch of sea salt and roast them for about 30 minutes or so until most of the moisture has evaporated and they start to caramelize at the edges.
  2. Preheat a large grill pan on medium high flame until hot. Add the ciabatta slices to the hot grill and allow them to charr and smoke a little bit until nice grill marks form all over, about 3 minutes per side. Transfer them to a wooden board to cool, then rub them generously with the garlic clove. Brush one side with the olive oil and season with a good pinch of sea salt.
  3. Using paper towels make sure to dry any excess moisture from the burrata cheese. Slice it into thick slices or simply tear it into rustic pieces and divide between the bruschetta. Sprinkle with the oven roasted tomatoes and garnish with the basil. Enjoy right away with a glass of vino.

Recipe Notes
Make sure your grill pan is hot when you add the bread to it, you need this in order for the outside to charr quickly while the inside stays soft. If you add the bread to a cold grill pan it will take longer to charr and the inside will harden up as well.