Crispy Bruschetta with Tomato, Burrata & Pistachio

Ingredients

• 1ciabatta — approx. 300 g
• 400 gcherry tomatoes
• 200 gburrata
• 0.5red onion — small
• 1 clovegarlic
• 40 gpistachios — unsalted
• 15 gbasil — fresh
• 4 tbspolive oil — extra virgin
• 1 tbspbalsamic
• 1 tsphoney
• ½ tsporegano — dried
• black pepper
• ½ tspsea salt

Method

1. 1

   Preheat the oven to 200 °C.

2. 2

   Slice the ciabatta diagonally into about 8 sturdy slices.

3. 3

   Mix 2 tbsp olive oil with the finely chopped garlic clove. Lightly brush the bread slices with the garlic oil.

4. 4

   Place the bread on a baking tray and roast for 8–10 minutes, until the edges are golden brown and crispy.

5. 5

   Meanwhile, halve the cherry tomatoes and slice the red onion into very thin half-rings.

6. 6

   Mix the tomatoes and red onion with 2 tbsp olive oil, balsamic, honey, oregano, sea salt, and a generous amount of black pepper.

7. 7

   Roughly tear about two-thirds of the basil leaves and gently mix them into the tomatoes. Let the mixture stand for 5 minutes.

8. 8

   Toast the pistachios for 2–3 minutes in a dry frying pan. Let them cool briefly and chop them roughly.

9. 9

   Drain the burrata well and divide it over the warm, crispy bread slices.

10. 10

    Spoon the tomato mixture onto the burrata with a slotted spoon, so that excess liquid does not get onto the bread.

11. 11

    Finish with the toasted pistachios and the remaining fresh basil.