Tomato and basil bruschetta
- 45 ml olive oil
- 30 ml butter, melted
- 1 baguette, sliced
- 1 clove garlic, crushed
- 500 g mixed baby tomatoes, halved
- 15 ml honey or maple syrup
- 150 g burrata cheese, torn
- 50 g basil leaves
- Zest of 1 lemon (optional)
- Flaked sea salt and freshly ground black pepper
- 80 ml reduced balsamic vinegar
- 60 ml olive oil
- To make the tomato and basil bruschetta: Heat a griddle pan on the stove over medium-high heat. Combine half the olive oil and melted butter. Brush the bruschetta slices on both sides.
- Toast the bruschetta slices on each side in the griddle pan. The griddle pan gives the bread those lovely charred markings and toasts it to a crisp. You’ll need to toast each side for about 4 minutes.
- In a large non-stick frying pan, heat the remaining oil and sauté the garlic for 30 seconds. Add the tomatoes while you slightly toss the pan for about 5 minutes, so the tomatoes are coated in the flavoursome garlic and oil blend.
- Add the honey or maple syrup. Cook for 1 minute. Remove the pan from the heat and set aside.
- Top each bruschetta slice with the slightly seared and cooked tomatoes, torn burrata, basil, and lemon zest.
- Now season the slices with salt and pepper, arranging them invitingly on a platter.
- To make the dressing: Mix the dressing ingredients together and gently drizzle over the bruschettas and serve.