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
• One tablespoon of the pesto mixed with 2 tablespoons olive oil
• Basil leaves
• Kosher salt and freshly ground pepper
• Maldon salt
• 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.
• 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.
• 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.