Burrata bruschetta
45 Minutes |Serves 2-4
Bread and Topping
4 Thick Slices of Artisan Bread
4 oz Burrata Cheese
5 oz Grape or Cherry Tomatoes Halved
3-5 Fresh Basil Leaves
1 Garlic Clove
1 tsp Granulated Sugar
Extra Virgin Olive Oil
Pinch of Kosher Salt
Pinch of Coarse Ground Black Pepper
Balsamic Glaze
½ cup Balsamic Vinegar
1 Tbsp Honey
Pinch of Kosher Salt
Pinch of Coarse Ground Black Pepper
Preheat the oven to 400 degrees.
Start by making the glaze to allow time for it to cool. Combine the balsamic vinegar, honey, kosher salt and black pepper in a small saucepan and place on high heat. Whisk all ingredients together.
Bring the contents of the pan to a boil. Reduce the heat to maintain a light simmer and cook until the sauce is reduced by at least half. You want the glaze to coat the back of a spoon. Transfer to a small bowl and refrigerate for 20 minutes.
Halve the garlic clove. Thinly slice one half and leave the second half whole to rub on the toasted bread.
Lay out a 15"x18" piece of parchment paper. Align the parchment paper so that the 18" side is in front of you. Place the tomatoes, granulated sugar and sliced garlic in the center. Break up the basil leaves by hand and add to the tomatoes. Drizzle with extra virgin olive oil and season with your desired amount of kosher salt and black pepper.
Bring the top and bottom ends of the parchment paper together and tightly roll down a few times to create a seal. Roll the sides to the center to seal the ingredients in the pouch.
Place the pouch on a sheet pan. Place the slices of artisan bread next to the pouch. Drizzle extra virgin olive oil on both sides of the bread.
Bake for 8-10 minutes or until the bread is golden brown. Remove the bread from the oven. Continue baking the parchment pouch for an additional 10 minutes.
While the bread is hot, use the second half of the garlic clove and rub it on one side of the toasted bread.
When the pouch is finished baking, remove it, open the parchment and gently mix all ingredients together.
Top the garlic-rubbed side of the bread with a quarter of one piece of burrata. Add a spoonful of the roasted tomatoes and finish with the balsamic glaze.
Bread and Topping
4 Thick Slices of Artisan Bread
4 oz Burrata Cheese
5 oz Grape or Cherry Tomatoes Halved
3-5 Fresh Basil Leaves
1 Garlic Clove
1 tsp Granulated Sugar
Extra Virgin Olive Oil
Pinch of Kosher Salt
Pinch of Coarse Ground Black Pepper
Balsamic Glaze
½ cup Balsamic Vinegar
1 Tbsp Honey
Pinch of Kosher Salt
Pinch of Coarse Ground Black Pepper
Preheat the oven to 400 degrees.
Start by making the glaze to allow time for it to cool. Combine the balsamic vinegar, honey, kosher salt and black pepper in a small saucepan and place on high heat. Whisk all ingredients together.
Bring the contents of the pan to a boil. Reduce the heat to maintain a light simmer and cook until the sauce is reduced by at least half. You want the glaze to coat the back of a spoon. Transfer to a small bowl and refrigerate for 20 minutes.
Halve the garlic clove. Thinly slice one half and leave the second half whole to rub on the toasted bread.
Lay out a 15"x18" piece of parchment paper. Align the parchment paper so that the 18" side is in front of you. Place the tomatoes, granulated sugar and sliced garlic in the center. Break up the basil leaves by hand and add to the tomatoes. Drizzle with extra virgin olive oil and season with your desired amount of kosher salt and black pepper.
Bring the top and bottom ends of the parchment paper together and tightly roll down a few times to create a seal. Roll the sides to the center to seal the ingredients in the pouch.
Place the pouch on a sheet pan. Place the slices of artisan bread next to the pouch. Drizzle extra virgin olive oil on both sides of the bread.
Bake for 8-10 minutes or until the bread is golden brown. Remove the bread from the oven. Continue baking the parchment pouch for an additional 10 minutes.
While the bread is hot, use the second half of the garlic clove and rub it on one side of the toasted bread.
When the pouch is finished baking, remove it, open the parchment and gently mix all ingredients together.
Top the garlic-rubbed side of the bread with a quarter of one piece of burrata. Add a spoonful of the roasted tomatoes and finish with the balsamic glaze.