I hardly think I’m the first person to think of this combination, but since I like to pair burrata with everything tomato-y here we are. And it’s a winner! I love the classic bruschetta but the burrata adds another dimension with its creaminess and makes the dish a little more sophisticated (but also more difficult to eat with dignity).
I could start every dinner party, luncheon and gathering with this and some rosé from now until August and have happy guests – I’m sure of it. Or if you want to skip the bread, make a classic caprese salad (basically the same ingredients) but with burrata instead of mozzarella. That’s what I did with the leftovers and it was delicious too! But bruschetta is great for a crowd as you don’t need plates (although they are quite handy), just serve these with plenty of napkins!
Hanna’s bruschetta with burrata, serves 4-6 as a starter or as nibbles
1 large baguette
1 garlic clove, cut in half
4-5 vine tomatoes
1 handful fresh basil, finely chopped
sea salt, black pepper
2 small burrata or 1 large, at room temperature
Slice the baguette thinly on the diagonal. Place on a parchment covered baking tray. Drizzle with oil and rub the bread with the garlic. Toast the bread in a 200C oven until golden, approx 8-10 minutes.
Meanwhile chop the tomatoes and place in a sieve or colander to remove the excess liquid. Transfer to a bowl. Chop the garlic used for rubbing the bread and mix that in as well as the basil. Add oil, salt and pepper.
Remove the toasted bread from the oven and leave to cool slightly. Place on a plate or platter, top with the tomato mixture. Tear the burrata into smaller pieces and put some on each bruschetta. Drizzle with olive oil and top with black pepper. Serve immediately with plenty of napkins.
Book! That’s my best tips for visiting Rome. Book everything you possibly can beforehand; taxi from the airport, tickets to all the sights and tables at sought after restaurants.
During my lunch at Armando al Pantheon, which is a small and cosy restaurant, I saw the maitre d’ send away at least ten people that hadn’t booked as not a single table was available for walk-ins. So I was extra pleased I had made a reservation (you can do it online so no hassle at all) because this was a restaurant I certainly didn’t want to miss.
I took the old adage When in Rome seriously and had antipasti, primi and secondi. And wine. Oh, what a lunch!
I started with bruschetta; one with lardo and walnut (nice!) and one with quail’s egg and truffle (wow!).
I then had the spaghetti alla carbonara (a typical roman pasta just like cacio de pepe), and Armando’s version was lovely. Not too creamy but with plenty of flavour and nice pieces of pancetta this was exactly what I thought proper Italian pasta was about. Only downside was the size of the portion – if I had finished it I wouldn’t have been able to eat anything else, so I ate about half and saved myself for the next dish.
It was one of the specials that I thought I might try if I could finish the pasta, but when the waiter told the table next to me about the specials I just could not not order the slow cooked veal with truffle. Although really full after the pasta, I almost felt less full after having had just meat, jus and truffle. The meat was very tender and the jus nice and light but with nice flavours.
Armando’s is, as you can see, small and cosy. So cosy I made friends with the people at the next table (we sat very close) who loved the place so much they’d come back six times during their two weeks in Rome. Armando al Pantheon, Salita dè Crescenzi, 31, 00186 Roma, Italy
I came down with a terrible cold on Sunday. Just bam it hit me, and I got the lot; sore throat, runny nose, fever… At least it broke out quickly and the recovery seem pretty quick as well. Fever is gone, I’m back at work and my taste sensation has come back as well. Yay!
Before this hit me, on Friday we had a lovely little basil-themed dinner. It just happened like that and it was really nice! We had one of my favourite starters to begin with – bruschetta. It is best this time of year when the tomatoes taste like they should, full of sun and happiness. Paired with lots of basil, some garlic and nice crusty bread this is a winner every time. I just wanted to remind you of that.
Bruschetta, serves 2 as quite a large starter
6 largeish pieces of ciabatta
4-6 medium tomatoes
a handful of basil, finely chopped
2 tbsp olive oil
1 garlic clove, pressed
Chop the tomatoes wuite finely and put it into a sieve to get rid of the excess water. Transfer to a bowl, add basil, pressed garlic, olive oil and spices.
Place the bread pieces on an oven tray and pour garlic on them. Rub the recently used garlic press over the bread to give it a hint of garlic. Roast in 200C oven for about 5 minutes (or until crusty on top).
Place generous spoonfuls of the tomato mixture on each piece of bread. Serve immediately – with napkins.