Deconstructed Bruschetta 



For 4 serves 

  • 1 loaf sourdough, cut into large cubes 

  • approx. 600g mixed coloured cherry tomatoes (or heirloom tomatoes)

  • 1 red onion, thinly sliced 

  • 1 medium size burrata ball 

  • 4-5 tbsp olive oil (distributed)

  • balsamic vinegar glaze 

  • 6-8 fresh basil leaves 

  • sea salt and pepper to taste 


  1. Preheat the oven to 180 degrees (C) and line a baking tray with baking paper. 

  2. Add your cut sourdough to the tray and drizzle with 1-2 tbsp olive oil and give everything a toss with your hands. Bake the sourdough for approx. 15 minutes or until golden and crispy (you don’t want to overcook the bread as it will become very hard to eat). 

  3. Meanwhile, cut your cherry tomatoes in half and slice your red onion and place in a large serving dish. 

  4. Once the bread is done toasting add it to your serving dish with the tomatoes and onion and give everything a toss. Then Place the burrata on top and slightly pull it open.

  5. Top everything with 2-3 tbsp of olive oil, a generous drizzle of balsamic glaze, fresh basil leaves and a good seasoning of sea salt and cracked black pepper! 

  6. Before serving give everything a big toss so everything is coated evenly. The bread will get nice and soft as it soaks in the olive oil and balsamic glaze!