Chef's Quick Tip: Bruschetta with burrata

This week, Chef Angela Baldanza of Baldanza at the Schoolhouse shows Tina Redwine how to make Brushetta, Burrata and fresh Crostini
Brushetta, Burrata and fresh Crostini
2 large heirloom tomato (you can also use plum tomato) diced
2 pieces of fresh garlic minced
1 small onion diced
10-12 fresh basil leaves chiffonade
1/4 c of extra virgin olive oil
Sprinkle of balsamic vinegar (optional)
Fresh burrata
Toss all ingredients together, add olive oil and toss, place burrata in the center of the dish place tomato mixture around the burrata and you can top burrata with balsamic. Add crostini’s to the perimeter of the dish and top with whole basil for decoration
Heat oven to 350 degrees
1 loaf of day old baguette
Olive oil for brushing
Coarse sea salt and pepper
Cut baguette into 1/2 niche slices, brush with olive oil and sprinkle with salt and pepper. Bake at 350 for 12-15 min until brown and toasted.