As my son would tell you, there are not many things in life better than my Caprese Bruschetta (except my Eggs Benedict…another day).  Bruschetta is great on its own, but when you add burrata cheese to the warm toast before the tomato mixture…yum.

I like to take the burrata out of the refrigerator when I start so it can come to room temperature. You don’t want cold cheese on warm bread.

 

2 cups tomatoes – small dice

4 gloves garlic – minced

1/4 cup basil – chiffonade

2 tablespoons garlic olive oil

1 teaspoon kosher salt

Toss all ingredients together and set aside for the flavors to come together.

Slice your baguette and brush with the garlic olive oil.  Toast it just enough to warm it up and give the bread a slight crunch.

Now all that is left is to top the slices with the burrata and the tomato mixture. This is so good and filling that it has been a meal in this house many times…

 

For the bread: I made my own baguettes using the bread recipe on my blog.  I added some garlic and thyme to the dough which gave the bread a nice flavor to go with the cheese and tomatoes.  Baguettes require a few extra steps:

Shape a 1 pound piece of dough into an oblong shape about 6 inches long. You can make your baguettes as big, or small, as you like.

After letting the loaf rest for twenty minutes, fold one half up and then the other half down (similar to an envelope).  Roll the dough over so the edges are underneath. Shape it to a length of about 9 inches, cover it with a light towel and let it rest again for twenty minutes.  The rest will allow more air bubbles for form.

Shape the loaf into a baguette shape and place it in a linen bakers couche for one final rest…this will be the last one! Twenty more minutes and it will be ready for baking.

 

Score the top,  brush with garlic olive oil and sprinkle with sea salt.

Bake and enjoy!