Cooking

Burrata Bruschetta

I’m hooked on my local co-op’s farm box! This week we had a giant bag of cherry tomatoes and Brandi, the generous founder of the co-op, gave me some of her personal burrata to try. Okay, I’m part Italian but I had never even heard of burrata before. It’s this delicious, creamy cheese made from mozzarella and cream with a mildly thick exterior. Whoa, wait. Did I just find a new way to describe my own body?! Soft on the inside, thick on the outside? Body By Burrata…I’m feelin’ it.

ANYWAYS.

I would tell you where to buy it in the grocery store but I got it from Brandi sooo…just walk around the store until you find a plastic tub of 2 balls of cheese. These are the worst instructions ever but we can do hard things, people.

I picked up the rest of the ingredients (lies…I ordered them through Kroger Clicklist and sat in my car scrolling through Instagram while they were loaded into my trunk) and made this super simple dish with my mom at her house. It was yummy. Give it a shot!


Burrata Bruschetta

1 pint cherry tomatoes, halved
1/4 cup olive oil
3 heads of garlic – 2 minced, 1 whole
1 baguette
1 ball of burrata
8-10 leaves of Basil

Toss the cherry tomatoes with olive oil, salt, and pepper.
Roast in a 400 degree oven until they soften and look good to you. It was about 25 minutes for me.
Remove and set aside

Heat the olive oil over low heat in a saucepan. Don’t let it smoke!
Add the garlic to the oil and let it flavor the oil for about 2 minutes before becoming bitter
Straight the garlic out of the oil and set aside

Slice baguette in thick slices
Cut 1 whole garlic clove in half and rub it all over the bread, thennn…
Slather on garlic infused oil on each side of the baguette slices.
On a grill pan heated over high heat (make sure it’s screaming hot!!), char each slice on both sides
Rub burrata all over the warm, charred bread.

Top with cherry tomatoes, fresh basil, salt, and pepper.

Enjoy!

 

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