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Bruschetta\u00a0 with Fresh Burrata, Seared Cherry Tomatoes and Roasted Garlic<\/p>\nBruschetta\u00a0 with Fresh Burrata, Seared Cherry Tomatoes and Roasted Garlic<\/p>\n
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1 head of garlic \u2013 large<\/p>\n
1\u00bd cup cherry tomatoes<\/p>\n
5 slices prosciutto<\/p>\n
\u2154 cup olive oil<\/p>\n
\u00bc cup kalamata olives<\/p>\n
Italian herb seasoning \u2013 a small sprinkle<\/p>\n
1 tbsp. balsamic vinegar<\/p>\n
1 loaf rustic Italian bread<\/p>\n
16 oz. burrata \u2013 or fresh mozzarella<\/p>\n
basil\u00a0 \u2013 for garnish<\/p>\n
salt & pepper<\/p>\n
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Prepare the Bruschetta Topping: Preheat oven to 375 F., and peel a full head of garlic. Remove all of the cloves. Slice off the little ends, and slice the large cloves either in half or in thirds. You want them to be bitesize. Place the garlic in a small bowl with 3 tbsp. of olive oil and a liberal sprinkle of salt and pepper. Gently stir to fully coat garlic in oil. Create a flat \u201cbowl\u201d of foil on a baking sheet or Pyrex that\u2019s large enough that the garlic can lay without overlapping, and all of the oil stays contained. Roast garlic for 20-25 minutes (watching it carefully after 15 minutes and removing when it\u2019s golden brown). While the garlic roasts, place 1\u00bd cups of cherry tomatoes in a pan with 2 tbsp. of olive oil on the hottest burner. Swish them around in the pan to ensure they\u2019re coated in oil. Cover them with a lid. Turn the heat to medium-high, and allow them to cook for 7-8 minutes without stirring them in the pan, or moving them at all. Lift the lid periodically to allow steam to release. Once the tomatoes are done, unstick them from the pan with a spoon and let them sit in the pan until the garlic is ready. Once the garlic is golden brown, remove it from the oven and drain the oil into a bowl to save for later. You\u2019ll use this garlic oil to dip your bread into before toasting. Add roasted garlic and \u00bc cup of kalamata olives to the pan with 2 more tbsp. of olive oil, 1 tbsp. of balsamic vinegar and a small sprinkle of Italian herb seasoning. Turn the heat to medium and gently saut\u00e9 the ingredients for 5 minutes, making sure not to break up the tomatoes. If you intend to serve the bruschetta cold, place the topping in a container and allow it to cool for 45 minutes to an hour in the refrigerator.<\/p>\n
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Prepare the Prosciutto Roses: Remove a slice of prosciutto as carefully as you can from the package so it does not stick to other pieces. Use kitchen scissors to cut the piece into 4 smaller pieces. Fold each piece in half and roll each piece into a pretty rose. Do the same to another piece so you have 8 roses. Set aside.<\/p>\n
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Assemble the Bruschetta: Pre-heat your oven or toaster oven to 350 F., and slice bread into \u00bd inch slices. Add 2 more tbsp. of olive oil to the garlic oil you set aside and pour onto a plate. Dip each bread slice into the garlic oil. Toast breads for 15 to 20 minutes. Lay your garlic toasts down and add a very nice helping of burrata on the right side of each one. Spoon the tomato topping on the right side of the toast, making sure to get a little tomato, garlic and olives on each one. Top with a little prosciutto rose and basil and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bruschetta\u00a0 with Fresh Burrata, Seared Cherry Tomatoes and Roasted Garlic 1 head of garlic \u2013 large 1\u00bd cup cherry tomatoes 5 slices prosciutto \u2154 cup olive oil \u00bc cup kalamata olives Italian herb seasoning \u2013 a small sprinkle 1 tbsp. balsamic vinegar 1 loaf rustic Italian bread 16 oz. burrata \u2013 or fresh mozzarella basil\u00a0 \u2013 for garnish salt & pepper Prepare the Bruschetta Topping: Preheat oven to 375 F., and peel a full head of garlic. Remove…<\/p>\n