Bruschetta con burrata y verduras fritas de Toscanini

Bruschetta con burrata e verdure saltate: for this bruschetta recipe with burrata and sautéed vegetables from restaurant Toscanini, aperitif hour can't come soon enough. The most famous Italian restaurant in the Netherlands is launching a new cookbook featuring the most delicious antipasti. Time to pour Negronis, set out bowls of olives and other snacks, and enjoy drinks the Italian way only the Italians can.

How do you make (really delicious) bruschetta?

We certainly understand why bruschetta (with a hard k, so pronounce it brooskettah and not brusjettaa) is one of the most popular appetizers and lunch dishes. It is easy to make, you can come up with a thousand variations, and a crispy piece of bread with tasty toppings simply always goes down well.

According to Toscanini, you make really delicious bruschetta according to the original recipe with good bread (such as sourdough), which you slice yourself to the right thickness. So, just remember that, as well as the Italian pronunciation.

Origine bruschetta en crostini alla Toscanini

In Toscanini's cookbook Toscanini: Antipasti, you will find inspiration for the most delicious bruschetta and crostini, from the classic with tomato and basil to squid and peas. We chose the version with burrata and sautéed vegetables, which you can make with cavolo nero (palm cabbage) or endive. Although other warm vegetables are also an excellent idea, such as leeks, Swiss chard, or spinach.

Team Toscanini: “The combination of crispy bread, soft creamy cheese, and pan-fried (saltate) warm vegetables on top always works. There are plenty of vegetables you can top a delicious bruschetta with burrata. Below is the recipe with cavolo nero or with endive (pictured).”

Bruschetta recipe with burrata and sautéed vegetables

• Bring a pan of water to a boil and add salt once it is boiling. Taste; it should taste lightly salty. Blanch the cavolo nero until the leaves are tender; this takes about 10 to 12 minutes. Drain and let it dry. The endive does not need to be blanched.
• Heat a layer of olive oil in a large, wide pan and gently fry the crushed garlic clove until golden brown. Optionally, add the anchovies and let them melt. Finally, add the crumbled chili pepper. Put the drained cavolo nero or endive into the pan and toss through the oil. Stir-fry the vegetables for a few minutes over high heat. Season to taste with salt and pepper.
• Meanwhile, toast the slices of bread. This can be done on a griddle, in a toaster, or briefly on a baking sheet in the oven at 180°C. Rub them with garlic and cut in half.
• Place the bruschetta on a large platter. Drizzle with olive oil and sprinkle with fleur de sel. Divide the burrata over the bread. Spoon the warm vegetables over the burrata and serve immediately.

Toscanini: antipasti by Maud Moody, Leonardo Pacenti and Roos Blankespoor is now for sale for 35 euros.