Simple delicious loaded bruschetta with fresh flavours – perfect as a light lunch or starter.
less than 30 mins
30 mins to 1 hour
From Saturday Kitchen
For the roast garlic (makes 200g/7oz)
- 6 large garlic bulbs
- extra virgin olive oil, to drizzle
- sea salt flakes
For the bruschetta
- 8 thick slices sourdough bread
- extra virgin olive oil, for brushing
- 4 burrata
- 4 sliced tomatoes, to serve
For the bruised basil
- 80ml/2¾fl oz extra virgin olive oil
- 20g/¾oz fresh basil leaves
- ¼ tsp sea salt flakes
Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose.
Place on a baking tray and roast for 40 minutes or until soft and golden.
Cool for 10 minutes, then squeeze the garlic from their skins. Transfer to a sterilised glass jar if preparing ahead, or use immediately. Discard the garlic skins.
To make the bruschetta, preheat a grill pan over a high heat. Brush each sourdough slice with oil and grill, in batches, for 1 minute each side or until toasted and charred. Set aside.
To make the bruised basil, place the oil, basil and salt in a bowl and muddle together with a spoon until the basil is bruised.
Spread each sourdough slice with the mashed roasted garlic and top with a burrata. Spoon the bruised basil over and serve with the sliced tomato.