Dice tomatoes and garlic into a bowl. Add a tablespoon of olive oil, and salt and pepper, mix well.
Preheat oven to 400 degrees.
Slice bread and lightly brush with olive oil. Bake until the ends are brown, but still slightly soft in the middle (about 8-10 minutes), flipping once.
Place bread on serving plate. Add another tablespoon of olive oil and a tablespoon of balsamic.
Chop about ten leaves of the basil, and add to the tomato mix. Keep a few leaves aside for garnish.
Add Burrata to cover the toasted bread, as the base.
Spoon the bruschetta mix on top. Drizzle with more balsamic, and garnish with remaining basil.
One loaf of bread (We use La Brea Bakery Rosemary Olive Oil Round, or Roasted Garlic loaf)
2 packages of cherry tomatoes (We like to use different colors for aesthetics)
1 package of fresh Burrata cheese
1 basil leaf plant (the fresher, the better)
3 garlic cloves (We tend to use more, because we love garlic!)
Good Olive oil (We use and highly recommend Gourmet Blends Tuscan Herb Olive Oil)
Good Balsamic (We use and highly recommend Gourmet Blends Traditional Balsamic)
Salt and pepper to taste
Welcome to our RECIPE PAGE! Every now and then, we take to the kitchen and come up with a great food dish to pair with a wine. We sometimes will post pics of that dish on our social media accounts, and we subsequently get requests for the recipe. Hence, we decided to create this page and start posting them here. Please feel free to let us know what you think?!
Copyright © 2015-2021 Wine Problems ® | All Rights Reserved