Since we’re partway through August and fall is merely weeks away, I feel like it’s essential to embrace every last ounce of summer. So if you’re looking for me, I’ll be sitting on the beach, drinking an ice cold beverage while listening to my summer playlist. And I will be doing so until September rolls around, at minimum. And while I’m at it, I’m thinking Clove & Kin’s recipe for summer bruschetta needs to join me. Don’t you think?
- 1 loaf of ciabatta bread, sliced 1-inch thick
- 16 oz Burrata cheese
- 1/2 cup extra virgin olive oil
- 7-8 heirloom tomatoes, cut into 2-inch pieces
- 1/4 cup basil leaves, chopped
- 1/8 cup red wine vinegar
- 1 clove of garlic
- kosher salt, sugar, and freshly ground pepper
- Heat stovetop grill on high
- In a large bowl, add tomatoes, 1/4 cup extra virgin olive oil, basil leaves, and red wine vinegar. Season with salt, sugar, and ground pepper to taste.
- Line up ciabatta slices on a baking sheet and soak front and back with remaining olive oil using a basting brush. Place slices on heated stovetop grill and press firmly down on bread using a spatula to obtain grill marks. Grill both sides of bread. Working quickly, rub garlic on each slice after it comes off the grill.
- Top each slice with burrata cheese and two spoonfuls of tomato mixture.
Recipe & Photography: Clove & Kin |