Bruschetta with roasted garlic, burrata and bruised basil
Enjoy this Bruschetta with roasted garlic, burrata and bruised basil, a light and fresh dish perfect for lunch or starters.
Equipment
- Oven
- baking tray
- grill pan
- kitchen foil
- sterilised glass jar
- bowl
Ingredients
Roasted Garlic
- 6 large garlic bulbs
- ½ cup extra virgin olive oil to drizzle
- sea salt flakes
Bruschetta
- 8 thick slices sourdough bread
- extra virgin olive oil for brushing
- 4 burrata
- 4 tomatoes sliced, to serve
Bruised Basil
- 80 ml extra virgin olive oil
- 20 g fresh basil leaves
- ¼ teaspoon sea salt flakes
Instructions
Roast Garlic
- Preheat the oven to 200C/180C Fan/Gas 6. Place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose.
- Place on a baking tray and roast for 40 minutes or until soft and golden.
- Cool for 10 minutes, then squeeze the garlic from the skin. Transfer to a sterilised glass jar if preparing ahead, or use immediately.
Prepare Bruschetta
- Preheat a grill pan over a high heat. Brush each sourdough slice with oil and grill, in batches, for 1 minute each side or until toasted and charred. Set aside.
- Spread each sourdough slice with the mashed roasted garlic and top with a burrata. Spoon the bruised basil over and serve with the sliced tomato.
Bruised Basil
- Place the oil, basil and salt in a bowl and muddle together with a spoon until the basil is bruised.
Notes
This recipe makes 200g/7oz roast garlic, which is more than you need for this dish. Store in sterilised jars for up to three days. You can also use it in Donna’s recipe for roast garlic chicken with potato and leek gratin.
Nutrition
Serving: 1slice
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