Burrata Bruschetta

Name: Burrata Bruschetta
Total time: 45 min
Yield: 2–4
Ingredients: Bread and Topping — 4 Thick Slices of Artisan Bread; Bread and Topping — 4 oz Burrata Cheese; Bread and Topping — 5 oz Grape or Cherry Tomatoes Halved; Bread and Topping — 3-5 Fresh Basil Leaves; Bread and Topping — 1 Garlic Clove; Bread and Topping — 1 tsp Granulated Sugar; Bread and Topping — Extra Virgin Olive Oil; Bread and Topping — Pinch of Kosher Salt; Bread and Topping — Pinch of Coarse Ground Black Pepper; Balsamic Glaze — ½ cup Balsamic Vinegar; Balsamic Glaze — 1 Tbsp Honey; Balsamic Glaze — Pinch of Kosher Salt; Balsamic Glaze — Pinch of Coarse Ground Black Pepper

Garlic-rubbed artisan toast topped with burrata, parchment-roasted tomatoes and honey-balsamic glaze.

Ingredients

Bread and Topping — 4 Thick Slices of Artisan Bread
Bread and Topping — 4 oz Burrata Cheese
Bread and Topping — 5 oz Grape or Cherry Tomatoes Halved
Bread and Topping — 3-5 Fresh Basil Leaves
Bread and Topping — 1 Garlic Clove
Bread and Topping — 1 tsp Granulated Sugar
Bread and Topping — Extra Virgin Olive Oil
Bread and Topping — Pinch of Kosher Salt
Bread and Topping — Pinch of Coarse Ground Black Pepper
Balsamic Glaze — ½ cup Balsamic Vinegar
Balsamic Glaze — 1 Tbsp Honey
Balsamic Glaze — Pinch of Kosher Salt
Balsamic Glaze — Pinch of Coarse Ground Black Pepper

Method

MAKE THE GLAZE: Preheat the oven to 400°F. Combine the balsamic vinegar, honey, salt and pepper in a small saucepan. Bring to a boil, then reduce to a gentle simmer. Cook until reduced by at least half and thick enough to coat a spoon. Transfer to a bowl and refrigerate for 20 minutes.
PREPARE THE TOMATO PACKET: Halve the garlic clove. Thinly slice one half and reserve the other. Lay out a 15 × 18-inch piece of parchment with the long edge in front of you. Put the tomatoes, sugar and sliced garlic in the center. Tear in the basil, drizzle with olive oil and season with salt and pepper.
SEAL AND PREPARE THE BREAD: Bring the top and bottom parchment edges together and roll down tightly. Roll the sides inward to seal. Set the packet on a sheet pan with the bread beside it. Drizzle both sides of the bread with olive oil.
BAKE: Bake for 8–10 minutes, until the bread is golden. Remove the bread and bake the tomato packet for another 10 minutes. While the bread is hot, rub one side with the reserved garlic half.
ASSEMBLE: Open the packet and gently mix the tomatoes. Divide the burrata evenly among the four garlic-rubbed toast slices. Top with roasted tomatoes and finish with the balsamic glaze.