Restaurateur Michela Larson’s recipe for Bruschetta with Burrata & Roasted Cherry Tomatoes makes for a delicious treat that’s impressive to look at but easy enough for any home cook to master!
• Dense, crusty baguette
• 24-30 slow-roasted Cherry tomatoes
• About ½ cup Olive Oil
• 2 Balls of Burrata
• Pesto
• One tablespoon of the pesto mixed with 2 tablespoons olive oil
• Basil leaves
• Kosher salt and freshly ground pepper
• Maldon salt
Slow-Roasted Tomatoes
• Preheat oven to 300 degrees.
• Carefully brush tomatoes with olive oil and place on rack on a sheet pan. Season with salt & pepper.
• Place in oven and roast until tomato skins begin to shrivel. About 1.5 hours.
• Remove from oven and let tomatoes come to room temperature.
Bruschetta
• Preheat oven to 400 degrees
• Slice baguette into ¾” pieces on a very sharp diagonal. Should measure 4-5 inches in length.
• Using a kitchen brush, paint both sides of the bread with olive oil. Lightly season w/salt & pepper.
• Place on a rack on a sheet pan.
• Cook on one side for about 6-8 minutes in the oven. Turn and cook for about the same time on the other side. Watch carefully as you want the bruschetta to lightly brown, not get fully toasted.
Assembling
• Smooth a spoonful of the pesto on one side of the bruschetta.
• Cut the ball of burrata lengthwise into quarters, being careful not to let the burrata inner cream spill out. Place one quarter on each piece of bruschetta.
• Carefully place 3 or 4 of the tomatoes on top of the burrata, lightly pressing them into the soft cheese.
• Finish by drizzling the olive oil/pesto mix over all of the pieces. Sprinkle with Maldon salt and garnish with cut-up basil leaves.
