Bruschetta with Fresh Burrata
Alicia Calvo, MPH, RDN, CDCES, CEDRD
This easy Burrata Bruschetta combines creamy burrata cheese, fresh Roma tomatoes, basil, and crispy bread for a burst of flavor. The tomatoes are rich in lycopene, a powerful antioxidant, vitamin C and potassium.
Prep time: 10 minutes Cook time: 10 minutes Total Time: 20 minutes Yields: 4 servings (3 bruschetta per person).
Ingredients:
For the bruschetta:
· 6 Roma tomatoes or 2 cups, chopped
· ½ cup fresh basil, chopped
· 1 small garlic clove, minced
· 2 tbsp. extra virgin olive oil
· 1 tbsp. balsamic glaze
· ½ tsp. kosher salt
· 2 ball (8 oz.) of fresh burrata
For the crostini:
· 6 oz. ciabatta baguette, cut into 1/2 inch slices (about 12 slices)
· olive oil
· 1 garlic clove, cut in half
Garnishes:
· fresh basil leaves
· flaky salt and ground pepper
Instructions:
For the bruschetta:
1. To a medium-sized bowl, add the chopped tomatoes, chopped fresh basil, minced garlic, and salt. Mix well and set aside (leave for at least 10 minutes to allow the flavors to blend together).
For the crostini:
1. Preheat the oven to 400 degrees. Slice baguette into 1/2 –inch thick slices (about 12 slices). Places the baguette slices on a seasoned cast iron pan. Drizzle the bread slices with olive oil on the one side and place in a single layer on the cast iron pan. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Remove from oven and rub the top side of each of the crostini with a cut half of garlic. Set aside to cool.
Assemble the Burrata Bruschetta:
1. After the crostini have cooled, assemble the burrata bruschetta. Slice the burrata ball into 12 slices. Place one slice of the creamy burrata on top of each crostini. Then top with the bruschetta. Garnish with fresh basil leaves and drizzle with Balsamic glaze.
Nutrition Facts:
Without toppings: Calories: 338Carbohydrates: 27g Protein: 14 g Fat: 23 g
Equivalents: 2 fat, 2 oz. medium fat dairy protein, 1 starch, and 1 vegetable