Burrata Bruschetta with Heirloom Tomatoes, Basil Oil and Aged Balsamic

Ingredients

• 4 thick slices sourdough or ciabatta
• 2 tbsp olive oil (for toasting)
• 1 clove garlic, halved
• 2 balls fresh burrata (4 oz each)
• 1.5 lbs mixed heirloom tomatoes, sliced and halved
• 1 tsp flaky sea salt
• Freshly cracked black pepper
• 2 tbsp aged balsamic vinegar (thick, syrupy)
• 1 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil (for basil oil)
• Pinch of salt (for basil oil)
• 1/2 tsp honey
• Red pepper flakes (optional)

Instructions

1. Make basil oil: blend fresh basil with olive oil, a pinch of salt, and honey until smooth and vivid green. Strain through a fine sieve for a cleaner oil, or use as-is for a more rustic finish.
2. Season sliced tomatoes with flaky salt and let drain on paper towels for 10 minutes to concentrate flavor.
3. Brush bread with olive oil and grill or broil until charred and crispy on both sides, 2-3 minutes.
4. While still hot, rub each toast firmly with the cut side of the garlic clove — it melts right into the surface.
5. Tear burrata open and spread generously over each toast, letting the creamy center spill.
6. Layer seasoned heirloom tomatoes over the burrata. Season with freshly cracked pepper.
7. Drizzle with basil oil and aged balsamic. Add a pinch of red pepper flakes if desired. Serve immediately.