Dean’s Tomato & Burrata Bruschetta
1
10 minutes
Dean Hoddell Smith’s Tomato and Burrata Bruschetta is a tribute to the Italian restaurant that first sparked his dream of becoming a chef. Summery and vibrant, yet perfect all year round, it’s a generous portion for one or an easy, shareable plate for two. Inspired by the joy of simple, generous cooking, this bruschetta layers ripe tomatoes, creamy burrata and crisp sourdough. Want to make it gluten‑free? Simply switch the sourdough for gluten‑free bread.
Method
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1
Drizzle the sourdough with the oil and salt & pepper and heat in a dry pan until golden and toasted.
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2
Place on a plate and place the sliced tomatoes on top. Season generously.
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3
Slice the burrata down the middle and place each half on top of the toasts.
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4
Drizzle with Mellow Yellow cold pressed rapeseed oil, season again, drizzle over the Balsamic Vinegar dressing and finish with a few basil leaves.
Ingredients
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2 slices of sourdough
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Drizzle of Mellow Yellow cold pressed rapeseed oil
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1 burrata
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200g sliced tomatoes (2 small tomatoes, 1 large beef steak tomato)
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Salt & pepper
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Drizzle of Balsamic Vinegar Dressing
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Fresh basil leaves
