Before tomato season is a thing of the past, I hope you can try this simple and delightful appetizer. It is a perfect way to use all of those cherry tomatoes growing like crazy in your garden. Right now, my cherry tomatoes are ripening so quickly that we can barely eat them all. Sweet Million and Sun Sugar have been very prolific varieties for me here in SE Wisconsin. Don't worry if you only have regular tomatoes either! Just cut them into small pieces and let the seeds and juice drain before using.
There are endless versions of bruschetta with tomatoes on the internet but this recipe (or more of a technique) was passed along to me by a good friend and we have enjoyed it several times in the past few weeks. This is not original or unique - just delicious!
All you need is some really good, ripe tomatoes, a sliced and toasted baguette and a ball of burrata cheese, which is a type of soft cheese made with mozzarella and cream. It's so good! My grocery store sells the BelGioioso brand.
If you don't grow tomatoes yourself, perhaps you can find some good, locally grown tomatoes at the farmers' market nearby. Slice the tomatoes into small pieces and squeeze out as much of the juice as you can. Add a little aged balsamic vinegar, salt and pepper and a drizzle of olive oil and toss.
Let your guests help themselves and add as much cheese and tomatoes as they like! Our whole family loves it - even the young grandsons, although their favorite part is the baguette toasts and cheese ;)
Cherry Tomato Bruschetta with BurrataPrintable Recipe
Makes about 18-20 Bruschetta, depending on how large a baguette you are using. Adjust the amount of tomatoes accordingly.
1 large French Baguette (I like Costco's baguettes)
About 2 pints of cherry (or 2-3 large) tomatoes
1 ball of Burrata cheese
Fresh basil leaves
Salt and Pepper to taste
Heat the oven broiler to low (or set oven to 375). Slice the baguette diagonally into between 1/4 and 1/2 inch pieces. Arrange on a baking sheet. Brush slices on both sides with olive oil and sprinkle with finely grown pepper on one side. Toast in the oven for about 3-5 minutes per side, depending on your oven. Watch carefully, so they don't burn, especially if you are using the broiler. Allow to cool. The baguette toasts can be made ahead.
Slice tomatoes into small pieces and remove as much of the seeds and juice as you can. A little juice and seeds left is fine. Place them into a small bowl and drizzle with aged balsamic vinegar and salt & pepper to taste. Add some sliced basil before serving.