This week, Chef Angela Baldanza of Baldanza at the Schoolhouse shows Tina Redwine how to make 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)

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.