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tomatoe bruschetta recipe

Earlier this week my husband and I were bemoaning the fact that we weren’t in Italy.  I decided to use dinner to transport us back (a lot cheaper than a plane ticket!).  First on the menu was my wickedly good Tomato Buratta Bruschetta.  I can hardly take credit for the recipe as the cheese is what makes it so good.  Plain ol’ mozzarella won’t cut it – you have to find burrata, which is mozzarella that has been stuffed with cream and more pieces of mozzarella.  To die for!

from: terri freeman in delray fl

terri’s tomato burrata bruschetta

By 09/27/2012

  • Yield : 4 - 6 servings



  • Generously douse the tomatoes and basil in the olive oil, sprinkle with salt and pepper, and stir.
  • Leave the tomatoes out for the next 20 minutes, or until you are ready to use them.
  • Slice the baguette on the bias to maximize bruschetta real estate.
  • Drizzle one side of the bread with olive oil, then rub the cut side of the garlic on the bread, spreading the oil around.
  • Place the bread, oiled side up, in the oven and broil for about 5 minutes, or until toasted.
  • While the bread is in the oven, slice the burrata carefully with a non-serrated knive.
  • When the bread is toasted, remove from the oven and let cool.
  • Top each piece with the mozzarella and a heaping spoonful of the tomato mixture.
  • Revel in the deliciousness!

[wpurp-searchable-recipe]terri’s tomato burrata bruschetta – – – [/wpurp-searchable-recipe]

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