A Yorkshire twist on the Italian classic, this bruschetta makes the perfect late summer brunch. Fantastic bread is the all-important foundation and quality ingredients, local where possible, are the key to making this humble meal sing.
Ingredients (serves two)
- 2 large, thick slices of your favourite Luke’s Bakery Sourdough
- One ball of burrata (quality is key!)
- 200g heirloom tomatoes, room temperature and ripe
- A fat clove of garlic
- 60ml olive oil, the good stuff
- 2 tsp Celtic salt
- 1 tsp cracked black pepper
- A small bunch of fresh basil, torn
- 1 heaped tablespoon of good quality pesto
- 1 tsp sugar
- Balsamic glaze to finish
Method:
- Start with the tomatoes: Make sure they’re room temperature, then slice or dice them however you like. add in the salt, the pepper, sugar and olive oil (the sugar and salt help draw liquid from the tomatoes and allow them to macerate. Leave your tomatoes to sit for at least an hour, then add torn basil.
- Now for the bread, toast your Luke’s bread, then rub the freshly toasted bread with the raw clove of garlic, be generous.
- Lastly toss the pesto into the tomatoes (I do this lastly as not to disturb the beautiful colours of the tomatoes and to retain the fresh flavour).
- Pile the tomatoes high, top with burrata and drizzle with balsamic glaze, and the remaining oil left from to tomatoes. Enjoy!
