Balsamic Bruschetta & Burrata Dip
THE BEST EVER. SERIOUSLY. A true crowd pleaser, great for parties, it will get eaten. You will be asked to make it again.
I don’t even like tomatoes and this is incredible.
20 oz fresh san marzano tomatoes (see note)
1 medium head of garlic
1/4 cup EVOO + 1 teaspoon extra for garlic
1/4 cup balsamic vinegar
1/2 cup chopped basil
generous pinch of salt
fresh cracked black pepper
pinch of red pepper flakes
pinch of sugar (1/2 teaspoon ish)
1 ball of burrata
sliced baguette for serving
Preheat oven to 400 degrees F
Start by cutting about 1cm off the top of a head of garlic (so you can see the tops of the cloves) then pour over a teaspoon of olive oil so it gets down into the cracks - wrap the whole thing in aluminum foil and toss in the oven on a baking sheet for 30 minutes. You can work on the rest of this while the garlic is roasting.
Dice the tomatoes into ~1cm pieces and add to a mixing bowl. Add in the spices, basil, EVOO, balsamic + sugar. Stir it all together.
Once the garlic is done, use the tip of a small kitchen knife to pick the garlic cloves out of the head of garlic. Mash them with the knife and then add into the mixing bowl with the tomatoes. Stir until the garlic is mixed in. Let this sit in the refrigerator for at least an hour so the flavors have time to mix and mingle.
20 minutes before you're ready to serve the bruschetta, cut your baguette into slices and lightly toast in the oven or in a toaster oven - I like to cut 1/2 inch slices, brush them with a little butter + garlic salt, then toast in the oven at 375F for 20 minutes - but check often to ensure they don't burn or get too crisp.
When you're ready to serve, stir the tomato mix and then pour into your serving dish (a shallow bowl or platter works nicely) then break open your burrata ball in the center. Serve with your toasted bread and enjoy!