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Bruschetta platter with burrata
A deliciously bright appetizer with summer fresh tomatoes, savoury olives, creamy burrata and served with crispy baguette that's perfect for holding all these incredible flavours together.
YIELDS
6
Ingredients
- 3 beefsteak tomatoes
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 red onion, sliced into rings
- 1/3 cup kalamata olives, pitted
- 1/4 cup basil
- 1 clove garlic
- 3 tablespoons olive oil
- 1 ball burrata cheese
- Baguette, sliced into long wedges
Directions
- Preheat the grill to medium high.
- Cut the baguette into long wedges. Drizzle with oil and season with salt.
- Cut the red onion into one-quarter inch thick circles. Drizzle with oil and season with salt.
- Mix salt and pepper together onto a small plate. Slice the tops off of the tomato and place them cut side down into the seasoning mix. Drizzle the tops with olive oil.
- Place the onions, tomatoes and bread oil side down onto the grill and cook until you get char marks.
- Grill the tomatoes and bread for one to two minutes on each side, until spices are crispy with char marks. Remove from the grill and slice tomatoes into quarters. Place all over the outside of the platter.
- Grill the onions for an additional minute or two until softened, but still holding some structure.
- Place the onions into a food processor. Add pitted kalamata olives, garlic, basil, and olive oil and blend to make a course paste. Place onto the centre of the platter. Top with the burrata cheese.
- Add the grilled baguette slices ad fresh basil as garnish to the platter and serve. Enjoy!
