Cherry Tomato Bruschetta with Burrata
A touch of Italy
I love tomatoes. Cherry tomatoes are one of my favorites. I remember as a child being in the garden and pulling a ripe tomato off of the vine, wiping it on my pants and popping that warm burst of flavor into my mouth.
I love all tomatoes but I do not love the seeds. Cutting a tomato and making a mess can be annoying. That is one reason I love cherry tomatoes! The trick to cutting a bunch of them at one time is to get two plastic deli lids. Lie one of them on the counter with the rim up. Fill with tomatoes. Put the other on with the rim down on top of the tomatoes. Holding with a flat hand applying a little bit of pressure across the plastic lids, take a knife in the other hand and cut straight through. There you go!
This recipe is easy to throw together. You can toast the bread in the oven if you prefer but i love the crunch that the oil gives to it.
I hope you enjoy this little nibble.
Bon Appetit!
Cherry Tomato Bruschetta with Buratta
A quick appetizer that is great in the summer
Ingredients
- 2 cups halved cherry tomatoes
- 1/4 cup balsamic vinegar
- 1 tablespoons capers
- 2 tablespoons anchovy paste
- Crushed red pepper flakes
- Kosher salt and fresh ground pepper to taste
- 8 ounce ball of burrata
- Loaf of favorite bread
Instructions
In a large bowl combine halved cherry tomatoes, balsamic vinegar, capers, anchovy paste, crushed red pepper flakes
salt and fresh ground pepper to taste. Set aside. You can prepare this ahead and store in the fridge.
When ready to serve pull the tomato mixture out of the fridge.
In a medium skillet, heat up the olive oil and put the sliced bread into the oil. Flip after 2-3 minutes or until you get the desired toastiness you like.
Remove from oil and put on a serving plate. Top with tomato mixture and pulled buratta. Season with salt and pepper.
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