Bruschetta with roasted garlic, burrata and bruised basil

Bruschetta with roasted garlic, burrata and bruised basil

Simple delicious loaded bruschetta with fresh flavours – perfect as a light lunch or starter.

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4

By Donna Hay
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


  1. 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.

  2. Place on a baking tray and roast for 40 minutes or until soft and golden.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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