Bruschetta with roasted garlic, burrata and bruised basil

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose.

2. 2

   Place on a baking tray and roast for 40 minutes or until soft and golden.

3. 3

   Cool for 10 minutes, then squeeze the garlic from the skin. Transfer to a sterilised glass jar if preparing ahead, or use immediately.

4. 4

   To make the bruschetta, preheat a grill pan over a high heat. Brush each sourdough slice with oil and grill, in batches, for 1 minute each side or until toasted and charred. Set aside.

5. 5

   To make the bruised basil, place the oil, basil and salt in a bowl and muddle together with a spoon until the basil is bruised.

6. 6

   Spread each sourdough slice with the mashed roasted garlic and top with a burrata. Spoon the bruised basil over and serve with the sliced tomato.

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.