Balena’s thick and generously topped bruschetta inspired me to make my own. This is an appetizer so hearty you can have it for dinner, which is just what I did. The bread is crunchy, the tomatoes are roasted until they are velvety, and the burrata is creamy. This is a simple no fuss recipe that shows off each ingredient. Just be sure to eat it Balena style – with a fork and a steak knife.
This recipe makes enough for 4 appetizer servings.Total time: 35 minutes
You will need:
4-6 ripe medium-sized Tomatoes
2 tablespoons Olive Oil
2 cloves of Garlic, minced
1/2 teaspoon Salt
1 1/2 tablespoons chopped Fresh Basil
1 teaspoon Fresh Oregano
1/8 teaspoon Pepper
Fresh Italian Bread (unsliced)
Kerrygold Herb and Garlic Butter
Burrata (or any Fresh Mozzarella)
Preheat your oven to 400 degrees. Take the butter out of the fridge and let it soften. Dice the tomatoes, you want the pieces to be about an inch big.
Spread the tomatoes out on a baking sheet. If the pan is crowded the tomatoes will take longer to cook. Drizzle the olive oil over, and then add the garlic, salt, basil, and pepper. Toss around a bit to evenly distribute everything.
Bake for about 15 minutes. Then use a spatula and stir/flip the tomatoes a bit. This helps them to cook evenly. Then let cook for another 10 minutes. You want the tomatoes to have lost their moisture, but you don’t want them to brown or burn.
Thickly slice the bread. You want it to be between 1 inch and 2 inches thick. You will need about 3 slices of bread, then cut them in half. Then spread butter on the bread. Once the tomatoes are done roasting, take them out of the oven, and turn the oven on to broil. Place the bread in the oven under the broiler to toast it. It should take about a minute a side. Flip over once the first side has toasted.
Assemble. Spoon a generous layer of tomatoes over the bread. Then add a slice of burrata on top. Serve immediately, with a steak knife and fork.