Tomato and burrata bruschetta

At home recipe number one: Starter

Tomato and burrata bruschetta

1 ball burrata

1 think slice sourdough

3 tomatoes mix colour

4 basil leaves + 1 stalk

? avocado

Balsamic glaze

Olive oil

Icing sugar

Salt

Pepper

White wine vinegar

Garlic

Tomato marinade

80ml olive oil

30g icing sugar

20ml white wine vinegar

1 clove garlic (thin slices)

Pinch salt

Basil stalk

1. Mix everything together and leave for 30 mins to infuse.
2. Slice tomatoes into random shapes and put into the marinade and leave for a minimum of 20 mins before using.
3. Slice avocado into random pieces and toss with a little olive oil, salt, and pepper
4. Pull apart the burrata into a small chunk – half a ball is more than enough – and season with a little pepper.
5. Take your nice slice of sourdough, drizzle a little olive oil on and then toast under a grill until lightly golden on both sides. Or, you can use a griddle pan to get some nice marks.
6. Time to build – start by taking your tomatoes out of the marinade and lightly drain them off. Put some tomatoes onto your sourdough, then fill in the spaces with your avocado and burrata until you have used what you think is a good portion. Take your basil leaves, rip a little and use to decorate then drizzle with your balsamic glaze.