This Burrata Bruschetta is one of those recipes that just come together from the playfulness and joy of cooking. With a handful of fresh and delicate garden peas, delicately sweet courgette and oozy cheesy burrata, this bruschetta has become one of our spring/summer favourites and I hope it will become yours too!
WHAT EXACTLY IS BURRATA?
If you haven’t had burrata before, you are missing out and we need to rectify this. Burrata is an Italian cheese made with cow’s milk. The exterior is solid cheese, similar to mozzarella, whilst the interior is creamy and soft, made with stracciatella and cream.
WHY YOU’LL LOVE THIS BURRATA BRUSCHETTA
Bruschetta is a favourite during spring and summer months and it can be made in a variety of combinations: tomato and basil, tomato and anchovies, peach and burrata, pesto mozzarella, grilled peaches and burrata … the options are endless! You might want to check also the whipped ricotta bruschetta with prosciutto and figs.
This burrata bruschetta appetizer is simple, celebrates seasonal produce and it’s so easy to make. The crunchy toasted sourdough bread is the perfect canvas for the delicately sweet grilled zucchini, fresh and vibrant peas and creamy and soft burrata cheese.
Beautifully plated and effortlessly created, this burrata bruschetta will delight and bring joy.
Burrata Bruschetta
Ingredients
- 500 g fresh peas in their pods
- 1 courgette, sliced into 2 cm rounds
- 20 g flaked almonds, toasted
- 4 tablespoons extra-virgin olive oil
- 2 thick slices of sourdough bread, toasted
- 1 burrata, drained and torn into pices
- 2 radishes, thinly sliced with a mandolin or a knife
- 1 tablespoon balsamic vinegar glaze
- micro greens (optional)
- salt
- pepper
Instructions
- Bring a medium pot of water to a rolling boil. Preheat your oven broiler and a gridle pan.
- Shell most of the peas, keeping a few in their pods for garnish. Slice the courgette into 2 cm rounds and just before grilling, gently coat each side with extra-virgin olive oil and some salt. Cook the courgettes for 3 minutes each side, until they have soften a bit, but still keep their shape. Set aside.
- Add a generous amount of salt to the hot water and add the peas. Cook for 2 minutes, then scoop them out with a sloted spoon onto a plate. Allow to cool slighly.
- Brush the soursough slices with a tablespoon of extra-virgin olive oil on both sides and place on a baking tray. Broil in the oven until golden on both sides.
- Place each slice of toasted sourdough on a plate. Add the courgettes, peas, torn burrata pieces, sliced radishes, toasted flaked almonds and add the microgreens if using, Drizzle with olive oil and the balsamic vinegar glaze. Season with salt and pepper according to taste and serve.
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