Bruschetta-tomato-burrata

Tomato and burrata bruschetta

Creamy mozzarella, juicy grilled tomatoes and mint pesto make a tasty toast topping

By , 30 April 2019

(3 votes)

Tomato and burrata bruschetta
  • Prep: 10 Mins
    Cook: 15 Mins

  • Serves: 4

Nutritional Info
Each 259g serving contains
  • Energy

    1517KJ

    363KCAL

    18%
  • Fat

    19.9g

    med

    28%
  • Saturates

    8.0g

    high

    40%
  • Sugars

    6.7g

    low

    7%
  • Salt

    1.01g

    med

    17%
of your reference intake.
Typical energy values per 100g: 586kJ/140kcal.
Ingredients
  • 15g coriander, leaves and stalks roughly torn
  • 10g mint, leaves only
  • 1 clove garlic, chopped
  • 15g pine nuts
  • 2tbsp olive oil
  • Juice ½ lemon
  • 450g Grower's Selection Vine Ripened Cherry Tomatoes
  • 1 yellow pepper, deseeded and chopped
  • 4 slices Extra Special White Bloomer bread
  • 2 x 100g packs Extra Special Burrata Mozzarella, drained
  • Basil leaves, to serve
Method
  • Preheat the grill on high. Pulse the herbs, garlic and pine nuts in a processor with 1tsp water to chop, then drizzle in the oil and lemon juice and blend to an almost smooth pesto.

  • Thread the tomatoes and yellow pepper onto 4 skewers; grill until blistered.

  • Griddle or toast the bread. Spread with the burrata, top with the tomatoes, pesto and basil; season with black pepper.