It’s called Colorata (Colorful in Italian) Bruschetta because it’s so bright in flavor and color. We use colorful heirloom cherry tomatoes, vibrant green basil, and white pillows of burrata.
Once the tomatoes release their juices after marinating in the OVV, balsamic, garlic, and shallots, it is spread on a toasted crostini that has been rubbed with raw garlic. The basil brightens up the dish and is added to the tomato mixture right before plating to ensure it stays fresh. Then, we top it with creamy burrata.
This recipe is finished with a drizzle of Balsamic Vinegar of Modena which is imported from a small town in Emilia Romagna. It’s very rich, the consistency is syrupy, and the flavor profile is a balance between sweet and sour.
I love how all of the flavors harmonize after each bite. It is the perfect snack or appetizer!
- 1 Large knife
- 1 Garlic Press
- 1 Baking sheet
- 1 lb Heirloom cherry tomatoes
- 2 Tbsp Minced shallots
- 4 Garlic cloves
- 4 Large basil leaves
- 1 1/2 Tbsp Balsamic vinegar
- 2 Tbsp Extra virgin olive oil
- 1 French Baguette
- 4 oz Burrata
- Salt & pepper to taste
- Drizzle of Balsamic Vinegar of Modena Garnish
- Small basil leaves (pull from the center of the stem) Garnish
- Preheat the oven to the broiler setting.
- Dice the cherry tomatoes in half and place them in a medium bowl. Finely mince 2 Tablespoons of Shallots and place in the bowl. Place 3 cloves of garlic into a garlic press and add it directly to the bowl If you don’t have a garlic press on hand, you can grate the garlic using a microplane grater or use your knife to mince the garlic very finely. Pour in the balsamic, OVV, and salt and pepper into the bowl and mix. Cover and set to the side.
- At an angle, slice the baguette into ¾” pieces. Place the crostini pieces on a baking sheet, drizzle with OVV, sprinkle with salt and pepper, and place in the broiler for 2 ½ – 3 minutes. Watch carefully. Once they’ve been removed from the broiler, place them on a metal rack to cool. This prevents them from getting soggy. Allow them to cool for 3 minutes. While you are allowing them to cool, cut the burrata into about 20 chunks and set them to the side.
- Cut a garlic clove in half, then use the garlic clove to thoroughly rub the toasted side of each piece of crostini. This will add so much more flavor!
- Stack 3 basil leaves on top of each other, roll it like a cigar, and chiffonade (or thinly slice) the roll of basil, then add to the bowl and toss. Add the basil to the tomato mixture right before serving to ensure the herb doesn't wilt.
- Use a spoon to place a scoop of the tomato mixture on each piece of bread. Be sure to get the juice! Top each piece with Burrata and plate.
- To garnish, lightly drizzle the plate with the Balsamic Vinegar of Modena, and top the center of the burrata with small pieces of basil. Finish your Colorata Bruschetta with a sprinkle of flaky salt and enjoy!