Grilled Bruschetta with Charred Tomatoes, Basil and Burrata

Heat a grill to medium-high direct heat.

Serves 6

Ingredients

• 1 large sourdough or ciabatta loaf, sliced 3/4-inch thick
• 500g (1 lb) mixed cherry tomatoes
• 2 balls fresh burrata
• 1/3 cup extra-virgin olive oil, plus more for brushing
• 3 cloves garlic, halved
• 1 cup fresh basil leaves
• 2 tablespoons aged balsamic vinegar
• 1/2 teaspoon flaky sea salt
• Black pepper to taste
• Pinch of red pepper flakes

Instructions

1. Heat a grill to medium-high direct heat.
2. Toss the cherry tomatoes with 2 tablespoons olive oil and a pinch of salt, then grill in a perforated pan or on a sheet of foil until blistered and bursting, about 6-8 minutes.
3. Brush the bread slices on both sides with olive oil.
4. Grill the bread 1-2 minutes per side until crisp with dark char marks.
5. While still warm, rub one side of each slice with the cut garlic cloves.
6. Tear the burrata into rough pieces and divide among the grilled bread.
7. Spoon the warm charred tomatoes over the burrata, letting the juices soak into the bread.
8. Scatter with torn basil, drizzle with balsamic and the remaining olive oil, and finish with flaky salt, pepper and red pepper flakes.
9. Serve immediately while the bread is crisp and the cheese is creamy.
10. Bruschetta began as Italian peasant cooking, a way to revive stale bread over open coals and dress it with the best of the summer garden. This grilled version leans into the smoke, pairing blistered tomatoes with cool, milky burrata for an appetizer that captures the heart of an Italian summer in a few simple, sun-ripe ingredients.

Nutrition (estimated, per serving)

• Calories: 320 kcal
• Protein: 12g
• Fat: 19g
• Carbohydrates: 27g
• Fiber: 2g
• Sugar: 4g
• Sodium: 440mg