Bruschetta and Burrata on Asiago Focaccia

When it comes to quick and delicious meals, sometimes the best creations come from the perfect combination of store-bought and homemade ingredients. Today, I’m bringing you a mouthwatering recipe that combines the convenience of store-bought asiago focaccia with the freshness of homemade bruschetta and the creaminess of burrata cheese.

I found the asiago focaccia in the deli section at my local Hy-Vee in Kansas City. Don’t worry if you can’t find this exact bread in your local deli, any focaccia bread will do and you can even top it with your own asiago cheese if you’d like! The key detail to look for when selecting a bread for this recipe is something that will hold up when topping it with the juicy bruschetta and creamy burrata.

So, without further ado, let’s dive in!

Bruschetta and Burrata on Asiago Focaccia

Ingredients

• 1 Focaccia Bread topped with Asiago from your local deli, or something similar

• 3 Roma tomatoes, diced

• 1 handful basil leaves, chopped

• 2 garlic cloves, minced

• 1 Tbsp balsamic vinegar

• 2 Tbsp extra virgin olive oil

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 1 package burrata cheese

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.

2. In a mixing bowl, combine tomatoes, garlic, basil, balsamic vinegar, extra virgin olive oil, salt, and pepper. Mix well to combine and let marinate for 15-30 minutes.

3. Once oven is preheated, warm focaccia bread for 10 minutes, placing tin foil on top if it starts to brown.

4. Remove focaccia from oven and top with bruschetta then burrata and season burrata with salt and pepper.

5. Cut focaccia into pieces and serve warm.

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