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Appetizer
Italian
About 24 pieces
30 minutes
15 minutes
4 tablespoons olive oil
2 tablespoons balsamic vinegar
4 peeled garlic cloves, minced
4 Melissa’s Darkloom Tomatoes, diced
¼ cup basil, thinly sliced
1 teaspoon kosher salt
Pinch of crushed red pepper
1 large baguette, sliced ¼ inch thick on the bias
Olive oil, for brushing
2 garlic cloves, halved
2 balls of burrata, sliced
In a large bowl, toss together all of your tomato ingredients and let marinate for 30 minutes.
Preheat oven to 400°. Slice up baguette on the bias. Brush bread with olive oil, then toast in the oven, about 10 to 15 minutes. Once the bread is cool enough to handle, rub tops and sides of bread with halved garlic cloves.
Top crostini’s with sliced burrata, then spoon tomato mixture over bread just before serving.
