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Burrata and Tomato Toast

Burrata and Tomato Toast

After seeing an Instagram post of this summer's favourite snack, we were asked by a follower for the recipe. As there is no recipe exactly, this is more of a guideline, so we hope it helps! The beauty of something like this is it can be easily adjusted for more or less people. And this is truly most wonderful when the tomatoes are fresh, sweet and in season. Bon appétite!

Approximate quantity for two.

1 cup diced tomatoes (whatever variety you like)
1 clove garlic, minced
1 tbsp good quality olive oil
Fresh basil leaves, torn
salt and pepper to taste
baguette, ciabatta or whatever bread you prefer
1/2 ball of burrata (or buffalo mozzarella)

  1. Dice your tomatoes rather small and place in a bowl. Add olive oil, garlic, salt and pepper. Toss well. Add torn basil leaves, as many as you like. Set aside.
  2. Drizzle olive oil or put butter on your bread. In a sauté pan on a medium-high heat, toast both sides of the bread until crispy. You can skip this step all together, but this keeps the tomatoes and juices from soaking the bread entirely. 
  3. After the bread is toasted, spread however much burrata you like on the toast, then top with tomato mixture (having the burrata on the bottom holds the tomatoes in place a bit better, though you can just drop it on top if you prefer. There are no rules!) Add additional crunchy sea salt and fresh cracked pepper if you like. Make sure you use of all those delicious juices, don't waste them!
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