Heirloom Tomato Bruschetta with Garlic Confit and Burrata

Method

1. Garlic confit: put the peeled garlic in a small 12 cm pot and pour in the olive oil so the cloves are just covered. Cook over low heat for 25 min, until the garlic is pale gold and soft enough to crush with a spoon. Only tiny bubbles should rise; if the oil sizzles hard, lift the pot off the heat for a minute, because browned garlic turns bitter. Let it cool in the oil.

   Add in this stepGarlic cloves, peeled 6Extra-virgin olive oil (for the confit) 100 ml

   low heat

2. Meanwhile cut the tomatoes into bite-size wedges (halve cherry tomatoes). Toss them with the salt in a sieve set over a bowl and leave for 15 min. The salt draws out a flavourful tomato water that becomes the dressing.

   Add in this stepMixed heirloom or cherry tomatoes 300 gFine salt ½ tsp

3. Pour the collected tomato water into a small pan with the balsamic vinegar and simmer over medium heat for 3 min, until reduced to a light syrup. Take it off the heat, stir in the shallot and about a spoonful of confit oil per serving, and let it cool slightly.

   Add in this stepBalsamic vinegar 1 tspShallot, very finely chopped ½

   medium heat

4. Heat a grill pan over high heat until it just starts to smoke. Brush both sides of the bread with confit oil and grill for 1 min 30 sec per side, pressing lightly, until charred stripes appear and the edges are crisp (number of batches: 1). Straight away, crush one or two confit garlic cloves onto each slice with a fork and spread them like butter.

   Add in this stepSourdough or country bread, sliced 1.5 cm thick 4

   high heat

5. Toss the tomatoes with the cooled dressing and torn basil, and season with pepper. Tear the burrata over the warm toast, spoon the tomatoes and their juices on top and finish with the flaky salt. Serve at once.

   Add in this stepBurrata (or fresh mozzarella) 125 gFresh basil leaves 8Black pepper to tasteFlaky sea salt 1 pinch