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Summer Bruschetta with Fresh Cheese, Tomatoes, and Black Truffle
4
Servings
20
Preparation (min.)
8
Cooking (min.)
Ingredients
- 4 large slices of country bread
- 250 g of burrata or stracciatella
- 200 g of red and yellow cherry tomatoes
- 25 to 30 g of fresh black truffle
- A handful of arugula
- A few fresh basil leaves
- 30 g of shaved parmesan
- 1 small clove of garlic
- 3 tablespoons of extra virgin olive oil
- Fleur de sel
- Freshly ground black pepper
Summer Bruschetta with Fresh Cheese, Tomatoes, and Black Truffle
Crispy, fresh, and generous, this bruschetta combines the sweetness of creamy cheese, the freshness of colorful cherry tomatoes, and the delicate aromas of black truffle. An easy-to-make summer recipe, perfect for a refined starter or a gourmet appetizer.
Cook this recipe with Plantin products
Preparation
Prepare the Tomatoes
Wash the red and yellow cherry tomatoes, then cut them in half or into quarters. Place them in a bowl with a tablespoon of olive oil, a pinch of fleur de sel, and a few turns of the pepper mill. Gently mix and set aside.
Toast the Bread
Preheat the oven to 200 °C. Arrange the slices of country bread on a baking sheet, then lightly drizzle them with olive oil. Bake for 6 to 8 minutes, until golden and crispy.
Flavor the Toasts
Once out of the oven, gently rub the warm slices of bread with the halved garlic clove.
Add the Cheese
Generously spread the burrata or stracciatella on the toasted bread slices.
Add the Summer Topping
Place the seasoned cherry tomatoes on the cheese. Add a few leaves of arugula and fresh basil.
Prepare the Black Truffle
Gently brush the black truffle to remove any dirt. Then, slice it thinly using a truffle mandoline.
Assemble the Bruschettas
Arrange the slices of black truffle on the bruschettas, then add a few shavings of parmesan.
Finalize and Serve
Finish with a light drizzle of olive oil, a pinch of fleur de sel, and a few turns of the pepper mill. Serve immediately to maintain the crispness of the bread.
Plantin Chef’s tip(s)
Add the black truffle slices at the last moment, on the still slightly warm bruschettas. The gentle heat of the bread and cheese will release their aromas without altering their fragrance. To intensify the recipe, you can also mix some truffle shavings into the fresh cheese before plating.
