Ingredients
1 baguette (approx. 250–300g)
5–7 cloves roasted garlic
200g Burrata cheese
8–10 oil-packed roasted cherry tomatoes, drained
Add as Your Preference
A handful of fresh basil leaves
Extra virgin olive oil, for drizzling
Flaky sea salt and freshly ground black pepper, to taste
Instruction
1.Cut the baguette lengthwise in half. If your toaster has a shorter slot, cut each half into smaller pieces to fit. Toast until golden brown and crisp, working in batches if needed. While the bread is still warm, spread the roasted garlic evenly over the cut sides.
2.Spoon the Burrata over the toasted baguette and gently spread it into an even layer using the back of a spoon.
3.Arrange the oil-packed roasted cherry tomatoes over the Burrata, pressing them down gently to help them stay in place.
4.Scatter the fresh basil leaves over the tomatoes.
5.Drizzle generously with extra virgin olive oil.
6.Season with flaky sea salt and freshly ground black pepper, if desired.
7.Serve immediately while the bread is warm and crisp and the Burrata is cool and creamy.
