An Italian Easter

BRUSCHETTE WITH MIXED HERITAGE TOMATOES AND BURRATA

SERVES 4 AS A STARTER

250g mixed heritage tomatoes
1 small garlic clove, crushed to a paste
with a pinch of salt
6 basil leaves, torn
4 tbsp good olive oil
4 large, thick slices of sourdough, toasted
200g burrata
Freshly ground black pepper

Cut the tomatoes in half across their middles and squeeze them like an orange to remove the seeds. Roughly chop the deseeded tomato halves, then place in a bowl with the seasoned garlic, torn basil and 2 tbsp of the olive oil.

Divide the tomato mixture equally between each slice of toasted sourdough, pushing down so the tomato mixture is firmly embedded in the bread and will not fall off. Drain the liquid