Ripe summer tomatoes are near perfect on their own, but transform them into this recipe for bruschette with mixed heritage tomatoes and burrata and you’re really in for a treat.
“The key to perfecting this much-loved classic lies in the quality of your tomatoes,” says Theo Randall in The Italian Deli Cookbook. “Buy the best you can find and keep them at room temperature (just as you would fruit), which will bring out their flavor. Ripe, flavorful tomatoes on crisp, garlic-rubbed bread and topped with chopped burrata…heaven.”
We’re inclined to agree.
Recipe excerpted with permission from The Italian Deli Cookbook by Theo Randall, published by Quadrille, March 2021.
Bruschette with Mixed Heritage Tomatoes and Burrata
Servings: 4 servings
9 ounces (250g) mixed heirloom tomatoes
1 small garlic clove, crushed to a paste with a pinch of salt
6 basil leaves, torn
4 tablespoons high-quality extra-virgin olive oil, divided
4 large, thick slices of sourdough, toasted
7 ounces (200g) burrata
Freshly ground black pepper
1. Cut the tomatoes in half across their middles and squeeze them like an orange to remove the seeds. Roughly chop the deseeded tomato halves, then place in a bowl with the seasoned garlic, torn basil and 2 tablespoons of the olive oil.
2. Divide the tomato mixture equally between each slice of toasted sourdough, pushing down so the tomato mixture is firmly embedded in the bread and will not fall off.
3. Drain the liquid from the burrata and chop to a chunky paste. Spoon equal amounts of the burrata on top of the tomatoes. Drizzle over the remaining olive oil and finish with a grind of black pepper.
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