Olive Oil Pomodoro Toasts with Burrata
Pomodoro literally translates to ‘golden apple’ which probably has linguistic roots in the discovery and further fascination of the Italian people with the tomato… a glorious (worth its weight in) gold, round & delicious fruit. To celebrate the tomato, simplicity is all that’s needed. Good bread, creamy mozzarella and a top-quality EVOO. We recommend a high-quality medium to robust extra virgin olive oil. Tomatoes and mozzarella are the perfect pairing for a flavor-packed olive oil.
Olive Oil Pomodoro Toasts with Burrata
Course: Lunch, AppetizersCuisine: ItalianDifficulty: Easy2
servings5
minutes10
minutesThick sliced rustic Italian bread is substantially drizzled with top quality extra virgin olive oil. The slices are heartily seasoned with oodles of thinly sliced garlic before being baked crisp. Copious amounts of seasonal heirloom tomatoes, along with gooey burrata, are stuffed on top. Followed by another healthy drizzle of EVOO, fresh basil, salt and cracked black pepper.
Ingredients
4thick slicesrustic Italian bread
4tablespoons medium-robust intensity extra virgin olive oil (plus extra for drizzling)
2eachgarlic cloves, peeled and thinly sliced
2 – 3eachheirloom tomatoes, cut into slices or wedges
1 each large burrata cheese ball (or 2 smaller balls), quartered or split
1tablespoonfresh basil, roughly chopped
1 teaspooncoarse salt
1pinchcracked black pepper
Directions
- Preheat oven to 425°F. Place bread slices on a baking sheet and coat each (both sides) with olive oil (about 1 tablespoon per slice).
- Sprinkle with garlic slices and, using your hands, gently rub the garlic into the bread.
- Bake the bread slices until toasted and slightly crispy around the edges, about 5 – 6 minutes.
- Top toasts with tomatoes and cheese. Season with a little fresh basil, salt and pepper before serving.
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