Ingredients
2 large, thick slices of your favourite Luke’s Bakery Sourdough
One ball of burrata
200g heirloom tomatoes, room temperature and ripe
A fat clove of garlic
60ml olive oil, the good stuff
2 tsp Celtic salt
1 tsp cracked black pepper
A small bunch of fresh basil, torn
1 heaped tablespoon of good quality pesto
1 tsp sugar
Balsamic glaze to finish
Method
- Start with the tomatoes. Make sure they’re room temperature, then slice or dice them however you like. Add in the salt, pepper, sugar and olive oil (the sugar and salt help draw liquid from the tomatoes and allow them to macerate.) Leave to sit for at least an hour, then add the torn basil.
- For the bread, toast your Luke’s Sourdough, then rub the freshly toasted bread with the raw clove of garlic, being generous.
- Lastly toss the pesto into the tomatoes (do this just before serving so as not to disturb the beautiful colours of the tomatoes and to retain the fresh flavour).
- Pile the tomatoes high, top with burrata and drizzle with balsamic glaze, and the remaining oil left from to tomatoes. Enjoy!