Tomato Bruschetta and Pea & Burrata Crostini
For many, bruschetta (or crostini) is synonymous with summer and al fresco dining. Now that our ever short-lived summer is slowly drawing to an end, why not celebrate these last few warm and sunny weeks with some fresh, tasty, crowd-pleasing appetizers.
Tomato bruschetta, made with seasonal, sweet, ripe tomatoes paired with fresh basil, simply symbolises outdoor entertaining Italian style. Equally, the combination of spring pea crostini topped with creamy burrata and prosciutto calls for dining in the garden on a lazy afternoon, paired with a crisp dry white wine (if one desires....) .
Both appetizers have been adapted from classic Italian recipes; one succulent bite into a tomato bruschetta marinated in extra virgin olive oil, fresh basil and balsamic vinegar simply transports me back to dining al fresco by the Mediterranean Sea on the Amalfi Coast. (With a crisp dry white of course..)
- Datterini vine tomatoes
- Yellow berry tomatoes
- Fresh basil
- 1 x fresh baguette
- 1/2 red onion
- Extra virgin olive oil
- Balsamic vinegar
- 2 x cloves of garlic
Method: Ensure the tomatoes are as ripe as can be! Chop the tomatoes into halves and place in a bowl.
Finely chop half a red onion, a clove of garlic and add into the bowl with the tomatoes. Drizzle in 2/3 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, some finely chopped basil and a pinch of salt.
Once added to the bowl carefully mix together with a spoon, trying not to squash the tomatoes.
Then place in the fridge for half an hour to marinade.
Slice the bread about 1 cm thick and lightly toast on a grill or griddle pan.
Lightly drizzle olive oil over each slice once the bread is warm and rub over with a the second garlic clove then sprinkle with some salt and pepper.
Top the bread with the tomato mixture and serve fresh.
Pea, burrata and prosciutto bruschetta
- 1 x fresh baguette
- 500 grams garden peas (thawed)
- 100 grams burrata
- Juice of 1 lemon
- 2x large garlic cloves
- Handful of mint leaves
In a food processor, combine the peas, garlic, mint and lemon juice. Mix for about 30 seconds, adding salt and pepper to taste.
Then cut the bread into about 1cm slices and place under the grill or a griddle pan.
Once slightly toasted, drizzle with a little extra virgin olive oil and generously spread the pea mixture on each slice.
Spoon a small helping of deliciously creamy burrata on each crostini and then thinly tear some slices of prosciutto to top onto each slice.
Serve fresh and enjoy.