Bruschetta with roasted garlic, burrata and bruised basil
Fresh flavours abound in Donna Hay’s simple but delicious loaded bruschetta – perfect as a light lunch or starter.
Ingredients
For the roast garlic
For the bruschetta
- 8 thick slices sourdough bread
- extra virgin olive oil, for brushing
- 4 burrata
- 4 tomatoes, sliced, to serve
For the bruised basil
Method
Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose.
Place on a baking tray and roast for 40 minutes or until soft and golden.
Cool for 10 minutes, then squeeze the garlic from the skin. Transfer to a sterilised glass jar if preparing ahead, or use immediately.
To make the bruschetta, preheat a grill pan over a high heat. Brush each sourdough slice with oil and grill, in batches, for 1 minute each side or until toasted and charred. Set aside.
To make the bruised basil, place the oil, basil and salt in a bowl and muddle together with a spoon until the basil is bruised.
Spread each sourdough slice with the mashed roasted garlic and top with a burrata. Spoon the bruised basil over and serve with the sliced tomato.
Recipe Tips
This recipe makes 200g/7oz roast garlic, which is more than you need for this dish. Store in sterilised jars for up to three days. You can also use it in Donna’s recipe for roast garlic chicken with potato and leek gratin.
