Garden Morning Bruschetta al Pomodoro
Thick slices of rustic bread rubbed with raw garlic, drizzled with grassy olive oil, and crowned with a tumble of ripe tomatoes, creamy burrata, and torn basil. This is the Italian breakfast that tastes like a sun-drenched terrace overlooking the Mediterranean.
Ingredients
- 1 pound ripe heirloom tomatoes (mixed colors), diced
- 1 small shallot, finely minced
- 8-10 fresh basil leaves, torn by hand
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
+ 9 more ingredients
Instructions
Combine the diced tomatoes, minced shallot, torn basil, 2 tablespoons of olive oil, balsamic vinegar, salt, and several grinds of black pepper in a bowl. Toss gently and let marinate at room temperature for at least 10 minutes to develop flavor.
Preheat a grill pan, cast iron skillet, or broiler to high heat. Brush both sides of each bread slice with the remaining tablespoon of olive oil.
Grill or broil the bread for 1-2 minutes per side until you have deep golden char marks and the edges are crisp but the interior stays slightly chewy.
While the bread is still hot, rub one side of each slice vigorously with the cut side of a garlic clove. The rough, toasted surface acts as a grater, infusing the bread with garlic flavor.
Place the garlic-rubbed toasts on a serving board or individual plates. Tear the burrata open and divide it among the toasts, spreading the creamy center across each slice.
Spoon the marinated tomato mixture generously over the burrata, letting the juices soak into the bread.
Scatter toasted pine nuts and microgreens over each bruschetta. Finish with a generous drizzle of your best olive oil, a pinch of flaky salt, and red pepper flakes if desired.
Serve immediately while the bread is still warm and the burrata is at room temperature.
Nutrition Estimate
Per serving • Estimated by Blinner AI