Italian
Bruschetta with Pesto, Burrata and Sun-Dried Tomatoes
by Chef in Camicia · 306K subscribers on YouTube
A quick and easy bruschetta topped with garlic-free Genovese pesto, creamy burrata, and sun-dried tomatoes, finished with fresh basil and olive oil. Perfect for a last-minute appetizer or light dinner.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 2
- Difficulty
- easy
Ingredients
6 items- 2 pcsWhole Wheat BreadSlices about 1 cm thick
- Pesto alla Genovese Senz'aglioTo taste
- 1 pcsBurrata (Piccola)1–2 small burrata, torn into tufts
- Pomodori EssiccatiCoarsely chopped, to taste
- Fresh BasilA few leaves for garnish
- Extra Virgin Olive OilFor drizzling
Method
- Slice the whole wheat bread into slices about 1 cm thick.
- Drizzle the slices with a little olive oil.
- Toast the bread in an oven preheated to 200–220°C for about 5 minutes, until golden and crisp.
- Meanwhile, coarsely chop the sun-dried tomatoes.
- Once the bread is toasted, spread a layer of garlic-free Genovese pesto on each slice.
- Add tufts of burrata on top.
- Scatter the chopped sun-dried tomatoes over the burrata.
- Garnish with fresh basil leaves and a drizzle of extra virgin olive oil. Serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
