Bruschetta with roasted garlic, burrata and basil recipe
 Fresh flavours abound in Donna Hay’s simple but delicious loaded bruschetta – perfect as a light lunch or starter. 6 large garlic bulbsextra virgin olive oil, to drizzlesea salt flakes 6 large garlic bulbs extra virgin olive oil, to drizzle sea salt flakes 8 thick slices sourdough breadextra virgin olive oil, for brushing4 burrata 4 tomatoes, sliced, to serve 8 thick slices sourdough bread extra virgin olive oil, for brushing 4 burrata 4 tomatoes, sliced, to serve 80ml/2¾fl oz extra virgin olive oil20g/¾oz fresh basil leaves¼ tsp sea salt flakes 80ml/2¾fl oz extra virgin olive oil 20g/¾oz fresh basil leaves ¼ tsp sea salt flakes Method Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin. Transfer to a sterilised glass jar if preparing ahead, or use immediately.To make the bruschetta, preheat a grill pan over a high heat. Brush each sourdough slice with oil and grill, in batches, for 1 minute each side or until toasted and charred. Set aside. To make the bruised basil, place the oil, basil and salt in a bowl and muddle together with a spoon until the basil is bruised.Spread each sourdough slice with the mashed roasted garlic and top with a burrata. Spoon the bruised basil over and serve with the sliced tomato. Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin. Transfer to a sterilised glass jar if preparing ahead, or use immediately. Cool for 10 minutes, then squeeze the garlic from the skin. Transfer to a sterilised glass jar if preparing ahead, or use immediately. To make the bruschetta, preheat a grill pan over a high heat. Brush each sourdough slice with oil and grill, in batches, for 1 minute each side or until toasted and charred. Set aside. To make the bruschetta, preheat a grill pan over a high heat. Brush each sourdough slice with oil and grill, in batches, for 1 minute each side or until toasted and charred. Set aside. To make the bruised basil, place the oil, basil and salt in a bowl and muddle together with a spoon until the basil is bruised. To make the bruised basil, place the oil, basil and salt in a bowl and muddle together with a spoon until the basil is bruised. Spread each sourdough slice with the mashed roasted garlic and top with a burrata. Spoon the bruised basil over and serve with the sliced tomato. Spread each sourdough slice with the mashed roasted garlic and top with a burrata. Spoon the bruised basil over and serve with the sliced tomato. Recipe tips This recipe makes 200g/7oz roast garlic, which is more than you need for this dish. Store in sterilised jars for up to three days. You can also use it in Donna’s recipe for roast garlic chicken with potato and leek gratin.