Batch Cooking Day 2: Bruschetta salad with burrata cream
Welcome back to our exciting batch cooking adventure! If you missed our previous blog posts on Batch Cooking - Everything you need to know and Prep Day with Shopping List , be sure to check them out to be fully up to date. Yesterday we indulged in the Creamy Zucchini Pasta , and today day 2 is on the agenda: Bruschetta Salad with Creamy Burrata Cream.
Already prepared ingredients
Before we dive into the preparation, let's take a look at the ingredients already prepared from your Batch Cooking Prep-Day :
- The tempting Burrata cream that takes your salads to a new level.
- Already cut and kept fresh in the Oleni glass:
- tomatoes
- basil
- Garlic
The recipe: Bruschetta salad with burrata cream
Now to the heart of this post - the recipe for a delicious bruschetta salad with creamy burrata cream.
What you need:
- Prepared Burrata Cream
- 2 thick slices of sourdough bread
- 500 g tomatoes
- 1 can (200 g) white giant beans
- 1 tablespoon olive oil
- ¼ teaspoon dried red chili flakes (plus a little more for garnish)
- Approx. 25 g basil (torn, with a few leaves for garnishing)
- 1 garlic clove
- balsamic vinegar to taste
And this is how it works:
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Start by toasting the sourdough bread slices until crispy, then rub the garlic clove over the warm breads to give them a lovely garlic flavor.
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While the bread is cooling, prepare the tomatoes. Dice them and mix them with the white giant beans, olive oil, dried red chili flakes and torn basil. Add balsamic vinegar to taste.
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When the bread pieces have cooled, break them into bite-sized pieces and add them to the tomato-bean mixture.
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Garnish the prepared burrata cream with the bruschetta salad and some fresh basil leaves and a pinch of dried red chili flakes.
Are you ready to enjoy this sensational bruschetta salad with creamy burrata cream? This recipe is not only a taste sensation, but also a feast for the eyes. Stay tuned for more exciting batch cooking recipes in the coming days!
