I added a spicy twist, just the way I like it!
What You’ll Need:
2 large ripe tomatoes, preferably heirloom, cut into chunks
1 package burrata (or fresh salted mozzarella)
1 loaf sourdough batard, defrosted in refrigerator
1 cup extra-virgin olive oil
3 tablespoons aged balsamic vinegar
5 large basil leaves, torn; plus small basil leaves for garnish
Salt and pepper
1 clove garlic, halved
1 ounce dried chilies (we used Thai chilies that came in our Hepworth Farms CSA box)
What to Do:
Whisk together 4 tablespoons olive and balsamic vinegar in a medium bowl. Add tomatoes and basil and stir gently until covered. Add salt and pepper to taste. Let sit for an hour until flavors combine.
Toast 1 ounce of dried chilies in dry pan over medium heat until fragrant or in a preheated 300° oven for 15 minutes. Blend on high with a pinch of salt and remainder of olive oil until smooth.
Slice loaf of bread lengthwise, approximately 3/4-inch thick. You only need one slice if using the entire loaf. Brush chili oil on one side. Toast in toaster oven or in regular oven at 350° for a few minutes on each side (until it looks toasted the way you like). Rub cut side of garlic on oiled side of toast; the heat will release a mellow garlic flavor.
Drain tomatoes over a bowl, saving the marinade. Top oiled side of toast with tomatoes, burrata, and more chili oil, if you like. Garnish with small basil leaves. Serve whole or cut in half or quarters to share as an hors d’oeuvres or appetizer.
NOTE: You can serve with a little tomato marinade on the side to further dress the bruschetta. It’s super yummy. Or save the marinade as salad dressing. You can also eat this without the toast as a tomato burrata (or mozzarella) salad.