Warm Burrata Bruschetta Recipe
Arugula, Nduja salame-chery tomato vinaigrette, basil
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Ingredients
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Bruschetta Topping
Method
Preparation
- 1
Prepare the Cherry Tomato Vinaigrette
In a bowl, combine halved cherry tomatoes, olive oil, balsamic vinegar, salt, and black pepper. Toss gently and set aside to marinate for 10 minutes.
- 2
Prepare the Nduja Salame
In a small pan over medium heat, gently warm the nduja salame until it becomes slightly melted and fragrant. Remove from heat.
- 3
Toast the Bread
Slice the baguette into 1-inch thick slices and toast them in a preheated oven at 400°F (200°C) for about 5-7 minutes until golden and crunchy.
- 4
Assemble the Bruschetta
On each toasted slice of bread, spread a generous amount of the warmed nduja salame. Top with a piece of warm burrata cheese, followed by a handful of arugula, and a drizzle of the cherry tomato vinaigrette. Garnish with fresh basil leaves.
- 5
Serve
Serve immediately while the burrata is warm, with extra vinaigrette on the side if desired.
