Bruschetta with burrata and vegetables
- Vegetarian
- Energy Kcal 620
- Carbohydrates g 46.6
- of which sugars g 5.5
- Protein g 18.1
- Fats g 40.2
- of which saturated fat g 15.7
- Fiber g 5
- Cholesterol mg 61
- Sodium mg 1073
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 4 min
- Serving: 4
- Cost: Low
PRESENTATION
Bruschetta with burrata is this classic snack from central Italy, all about fresh flavors and really simple, good ingredients. And look, this bruschetta with burrata truly stands out. Why? It mixes the crunch of grilled rustic bread with the creamy, almost moist burrata cheese. Here's the thing: what makes it different from your usual tomato bruschetta is the mix of seasonal veggies. Think crisp radishes, sweet carrots, and bright green fava beans. People in places like Umbria and Lazio have been topping toasted country bread with whatever's in season for ages. It's so colorful! Mint-infused olive oil gives a tangy and super fresh finish, which really wakes up all the other flavors and makes every bite interesting. Honestly, you’ll find it super easy to throw together, but the taste feels special—like a local spot in some small Italian town.
People bring out this vegetable bruschetta recipe for all sorts of reasons—sometimes it's a chill hangout with friends, other times a laid-back dinner. You know? Everyone grabs a slice. Best part? You can play around with the toppings. Some go with tomatoes and olives, others get a bit adventurous with whatever veggies look good that day. The burrata works as a creamy base that lets everything else shine. Seriously good! When you bite in, you get that mix of crispy bread and silky cheese with the pop of veggies. It is the kind of burrata appetizer that shows off Italian food's down-to-earth side—nothing fancy, just really tender stuff put together in a fun way to eat. The mint oil brings a little surprise, adding a bright note that balances out the rich cheese.
Anyone who’s into burrata cheese recipes or hunting for new Italian appetizer ideas is probably going to want to keep this one around for next time. And it's a perfect example of how simple ingredients can create something amazing. For real. Can't go wrong.
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INGREDIENTS
- Bread 9 oz (250 g) - (8 slices)
- Burrata cheese 12.4 oz (350 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
- for the vegetables
- Fava beans 1 lb (450 g) - (to clean)
- Carrots 1 cup (125 g)
- Radishes 3.5 oz (100 g)
- Lamb's lettuce 0.5 oz (15 g)
- Mint 8 leaves
- Extra virgin olive oil 3 tbsp (50 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Bruschetta with burrata and vegetables
To make the bruschetta with burrata and vegetables, first, prepare the bruschetta: cut the bread into slices about 1 inch thick 1, place them on a baking sheet lined with parchment paper, and drizzle with olive oil 2, salt, and pepper 3. Toast the bread slices in a preheated oven at 465°F with the grill on for about 3-4 minutes, then remove and let them cool.
In the meantime, you can prepare the vegetables: open the fava bean pods and collect the seeds in a bowl 4, then score the top of each seed and remove the outer skin 5. Wash the carrots and remove the ends, then peel them with a vegetable peeler 6;
grate the carrots 7 and set them aside. Finally, wash the radishes 8, slice them very thinly 9, and set them aside.
Now prepare the dressing for the vegetables: pour the olive oil into a tall, narrow glass, add 7-8 washed and dried mint leaves 10, and blend with an immersion blender to obtain a smooth emulsion 12.
At this point, season the prepared vegetables with salt and pepper 13, drizzle with the mint-scented oil 14, and mix well 15.
When all the ingredients are ready, you can start assembling the bruschetta: take the toasted bread slices, add the burrata 16, and garnish with the fava beans 17, grated carrots 18,
radishes 19, and a few mâche leaves, which you have previously washed and dried 20. Your bruschetta with burrata and vegetables is ready to be enjoyed 21!