Saturday, October 11, 2014

Bruschetta Rustica

My love of tomato, basil bruschetta on grilled, French baguette crostini's started out as an impulsive appetizer order, which then turned into a meal obsession.  I had to have tomatoes and olive oil on toast daily.  Wouldn't you know that the more I ate it, I eventually grew bored and burned out! But a lot of my clients didn't and were still requesting it's hearty and robust flavors.  So, finding  inspired love of bruschetta all over again, I decided to create an inviting new look and twist to the ever popular appetizer by using long thin slices of the baguette, creamy burrata and using the diced tomato as the topper.  You can't go wrong with this all-time favorite "small bite" recipe.    


1 petite French Baguette, Sliced long and Lightly Grilled
2 med. Vine-Ripened Tomatoes, Small Diced
2 Tbs. Fresh, Basil (chiffonade)
4 oz. Creamy Burrata (prepared)
Extra Virgin Olive Oil
Sea Salt
Cracked Black Pepper


Pre-heat oven to 350 degrees.  Slice the baguette the long way and place on a baking sheet.  Brush both sides with olive oil, salt and pepper and bake until golden 15-20 minutes.  Turn crostini's over once while baking.  Remove and set aside.  In a small mixing bowl add the tomatoes, basil, salt and pepper.  Lightly toss and set aside.  To assemble...spread a thin coating of the creamy burrata atop the crostini, top with the tomato, basil mixture and repeat until all mixture is gone.  Plate, serve and enjoy!   

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