Burrata bruschetta

Method Print recipe

1. Defrost the burrata overnight (keep in the liquid).
2. Peel and cut the squash into chunks and finely dice the red chilli.
3. Confit the garlic in oil and cool.
4. Place the chunks of squash on a baking tray and roast until tender.
5. Slice the bread into 10 even slices then grill and brush with the confit garlic.
6. Mix the diced chilli with the squash and sage and add a little more oil.
7. Drain the burrata and dry, break over the grilled bread and top with all other ingredients, finish with rocket and some fresh cracked black pepper or balsamic if desired.