Tomato Onion and Burrata Bruschetta
Delicoius way to use up tomatoes that may be close to going bad! This warm tomato onion jam is sweetened slightly with pomegranate date syrup and is so rich on top of the burrata and toast.
Servings: 4
Equipment
- Baking Sheet
- skillet
Ingredients
- ½ an onion thinly sliced
- 3 roma tomatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon Pomegranate Date Syrup. If you don't have this you can definitely sub in balsamic vinegar.
- 1 french baguette
- 8 oz burrata or mozzarella
- 2 tablespoon toum spread or minced garlic
Instructions
- Start by caramelizing the onions in a skillet with the olive oil.
- Prep the tomatoes by dicing them up and then add to the skillet.
- Cook over medium high heat until everything becomes nice and soft! About 7 to 9 minutes.
- This is when you'll add in the salt and date syrup.
- Give it another stir and continue cooking for another 5 minutes.
- While that cools off, prep your toast by putting a small amount of garlic or toum on each slice of baguette.
- Pop them under the broiler for 2 minutes
- Remove and top with torn pieces of burrata.
- Top the burrata with the tomato onion jam and some basil or micro greens!
Notes
If you do not have pomegranate date syrup, just use balsamic vinegar or balsamic glaze