Cherry Tomato Bruschetta
An amazing way to use up summer's beautiful treasures. Cherry Tomato Bruschetta features marinated fresh cherry tomatoes layered over burrata cheese on hearty fried bread. It's the best summer appetizer!
Servings 4
Ingredients
- extra virgin olive oil
- 6 slices of thick bakery-style bread , such as sourdough
- 8 ounces burrata , sliced into 1/4" slices
- salt and pepper
- 1 recipe Marinated Cherry Tomatoes (see notes)
Instructions
- In a medium skillet, pour a thin layer of extra virgin olive oil to cover the bottom.
- Heat on medium until the surface of the oil begins to shimmer.
- Add as many slices of bread that will fit flat in the pan.
- Let the heat and hot oil do its thing to toast the bread. This will take five to 10 minutes. Lift up a corner of the bread slices every few minutes to check on the progress.
- The underside should be golden from edge to edge.
- Flip the slices once. Most of the oil will probably have been absorbed by the other side; don't add more.
- When the second is lightly toasted, use a spatula to remove the slices to a plate or cutting board, flipping them over so the fried side is face up, to cool.
- When the bread can be handled, shingle 3 or 4 slices of burrata (plus the cream) on each slice of bread, tip to tip. Lightly season the burrata with fine salt and freshly ground black pepper.
- Spoon the tomatoes and marinade over the burrata. Serve immediately.
Notes
If you don't want to make a batch of marinated cherry tomatoes, that's okay. Slice 20 cherry tomatoes in half or in quarters and place in a bowl. Toss with a quick glug of extra virgin olive oil, and gently mix in your choice of minced fresh herbs (basil, thyme, cilantro), plus a generous toss of salt. Let the tomatoes sit while you rub the bread slices with the cut side of half of a garlic clove. Then layer on the burrata followed by the tomatoes.