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a burrata bruschetta recipe with oven roasted tomatoes and pansies





An Italian vegetarian recipe for the gourmet in you: burrata bruschetta.

a burrata bruschetta recipe with oven roasted tomatoes and pansies

 

foraging intentions

At floracult I met Viviana, from vividisanapianta.

Apart from cooking with fresh plants and teaching how, she also goes foraging! That’s something I’d love to learn.

I’m so wanting to participate to one of this walks.

Maybe in June.

I only need a partner, and it won’t be easy…

Anyone in Rome interested?

 

pansies love

With the pansies from Piemonte Viviana gave me, I’ve been cooking and garnishing.

Those colors, those patterns. What a wonderful flower.

About the taste: it reminds me a little of roses, that soap-y aftertaste.

That’s probably why they’re usually part of the dessert world.

Still, I haven’t used them in sweet recipes. I’ve gone savory and I’ve done many Italian vegetarian recipes. Let’s say mediterranean recipes, like the easy gazpacho.

And once again I’m making an Italian cheese recipe. With my sister’s favorite cheese: I made a burrata recipe.

It may be classified as an easy italian appetizer, but I would pair it with a salad, and have a fresh, delicious lunch as well.

 

the burrata bruschetta recipe

5.0 from 3 reviews
oven roasted tomatoes & burrata bruschetta recipe
 
author:
serves: 5-10
ingredients
  • 1 french baguette
  • 14 oz (400 gr) of cherry tomatoes
  • 5 tablespoons of extra virgin olive oil
  • 2 teaspoons of sea salt
  • 1 tablespoon of brown sugar
  • 10 oz (300 gr) of burrata cheese
  • 30-40 pansies (plant your own!)
how to
  1. Preheat oven to 180°C-350°F.
  2. Clean and cut in half the tomatoes. Display them on an oven sheet (with parchment paper) and sprinkle them with 2 tablespoons of olive oil, 1 teaspoon of salt and 1 tablespoon of sugar. Bake 30-40 minutes, until you see the first crusts forming.
  3. Meanwhile, blend the burrata with 3 tablespoons of olive oil and a teaspoon of salt, until you get a smooth cream.
  4. Slice the baguette 1.5 inches (4 cm) high.
  5. When the oven roasted tomatoes are done, toast the bread slices until crispy and lightly brown (about 4 minutes).
  6. Finally, spread the burrata cream over the bread slices, add a spoonful of oven roasted tomatoes and garnish with pansies.

enjoy your oven roasted tomatoes bruschetta

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9 Comments

  1. Those are SO pretty! I’d love to go foraging, but I’m a tiny bit too far from Rome.

    well, for now 😉 One day, I’ll get back there.

  2. What a pretty looking dish. I would love to forage in rome too, sounds like a perfect day out 🙂

  3. Oh man. I would HAPPILY forage for pansies with you in Rome! Ah sigh… totally a daydream. Gorgeous dish!

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