Starters
Italian
ItalianTomato Bruschetta
Garlic-rubbed toast piled with dressed tomatoes — from a quick store-cupboard version to a sourdough-and-burrata showstopper.
Vegetarian
Ultimate version
Charred sourdough, confit-garlic, datterini tomatoes, aged balsamic and torn burrata.
Per serving£3.90
Total cost£7.80
Time26 min
Ingredients for 2
- Toast
- 4 slices sourdough , thick-cut
- 2 tbsp extra-virgin olive oil , plus more to finish
- 2 cloves confit garlic , smashed
- Topping
- 250 g datterini tomatoes , halved
- 8 fresh basil leaves
- 2 tsp aged balsamic vinegar
- 1 burrata , at room temperature
- flaky sea salt , to taste
Method
- Toss the datterini with a little olive oil, the balsamic, half the basil and a pinch of salt; set aside.
- Brush the sourdough with olive oil and char on a hot griddle until smoky and crisp.
- Spread the warm toast with the smashed confit garlic.
- Tear the burrata over the toast and season.
- Spoon over the marinated tomatoes, finish with the rest of the basil, a drizzle of oil and more flaky salt.
Equipment
- griddle pan
- mixing bowl
The three ways, side by side
Budget
Value baguette, tinned-cheap tomatoes and dried basil — on the table in 10 minutes.
Better
Ripe vine tomatoes, fresh basil and ciabatta brushed with good olive oil.
Ultimate
Charred sourdough, confit-garlic, datterini tomatoes, aged balsamic and torn burrata.
