Ingredients:
1 loaf of rustic Italian baguette or ciabatta, sliced into 1-inch thick pieces
1 pint cherry or grape tomatoes, halved1 tablespoon olive oil (for roasting tomatoes)
Salt and pepper, to taste
2 tablespoons balsamic vinegar (optional, for drizzling)
1 ball of burrata cheese (8 oz)
1/4 cup basil pesto (store-bought or homemade)
Fresh basil leaves, for garnishOlive oil, for drizzling (optional)
Instructions:
1. Roast the Tomatoes:Preheat your oven to 375°F (190°C).Toss the halved cherry or grape tomatoes with olive oil, salt, and pepper, and spread them out on a baking sheet.Roast in the oven for 20-25 minutes, until the tomatoes are softened and slightly caramelized. Set aside.
2. Prepare the Bread:Heat a grill pan or your oven to broil.Brush both sides of the bread slices with olive oil and toast them until golden brown and crispy. If broiling, keep an eye on them to avoid burning.
3. Assemble the Bruschetta:Spread a generous spoonful of pesto on each toasted bread slice.Gently tear or slice the burrata and place a piece on top of the pesto.Spoon the roasted tomatoes onto the bruschetta, allowing the juices to drizzle over the bread.
4. Finish and Serve:Drizzle with a little balsamic vinegar (optional) and a touch of olive oil for extra flavor.Serve immediately, and enjoy this creamy, herby, and tangy twist on classic bruschetta!