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.
This grander version of the humble open cheese and tomato toasted sarmie is a perfect example of how the best culinary creations can also be the simplest ones. I hope this inspires you to think of your own ways to transform your other simple favourites into gourmet greats!