Looking for a quick lunch? Or munchies to have with drinks? Try these bruschette with burrata cheese and grilled tomatoes. These little tomatoes have been ripening in my garden faster than you can say “pomodori” and grilling them is one of the best ways to enjoy their intense flavor.
While you’re at it, have you got any zucchini blossoms? If you’re looking for a recipe other than frying, try grilling them — stuffed with some of that burrata cheese (or a good mozzarella).
Start with slices of Italian or French bread that have been grilled. Using some aluminum foil (or an aluminum foil pan), pour in a little olive oil, add some garlic slices and the tomatoes. Season with salt and pepper. Cook the tomatoes about 10 minutes or until they’ve burst open. Place slices of burrata and the tomatoes on the grilled bread, then place the bread on a part of the grill that’s away from direct flame. Close the lid to the grill for a couple of minutes until the cheese softens.
For the zucchini blossom, cut a strip of burrata and stuff the blossom with it (remove the stamen in the blossom first). Place the blossom on the aluminum foil that’s been smeared with a little olive oil. Cook for a couple of minutes, turning once, until the cheese starts to melt.