Toasted Garlic Baguette + Burrata
1 Baguette
1 250g ball Burrata
1 clove fresh garlic
Olive oil for brushing the bread and for drizzling
Salt and pepper to taste
First, turn the oven on to the broil setting and line a flat baking sheet with parchment. Pour some good olive oil into a small bowl, starting with a 1/4 - 1/3 cup. Slice the baguette into diagonal slices, about a 3/4 inch thick. Place in a single layer on the baking tray and using a pastry brush, brush each piece of baguette with olive oil, on the side facing up. Brush one side only. Put the tray with the brushed baguette slices in the oven on broil.
Broil the baguette for 2-3 minutes, on one side only, until crispy and starting to brown on the edges. While the baguette is toasting, prepare the Burrata by draining it and placing the entire ball in a bowl. Drizzle with olive oil, and sprinkle as desired with salt and freshly ground black pepper.
Remove the baguette slices from the oven when ready, and allow to cool so the pieces can be touched without your hands burning. Peel a fresh clove of garlic and either slice it open into two sides, or crush it it with the blade of a heavy knife. Piece by piece, rubbed the toasted edges of the baguette with the garlic clove, rubbing more or less depending on your preference. Less is more, so only a light touch is needed to get a subtle, but delicious flavour.
When ready to serve, cut the Burrata ball with a knife and fork to expose the creamy insides. Drizzle the exposed inside with more olive oil, salt and pepper if desired. Arrange the baguette slices in the bowl with the Burrata and devour.
This recipe serves 2-4 people or more, depending on what else is being enjoyed. Broiling the baguette on one side only creates a delicious experience without making the slices too crispy. A perfect mix of toasty, garlicky, and soft.
