Bruschetta with Pane Pugliese & Burrata

Preheat your oven to 200C or Gas mark 6.

Place the tomatoes in a baking tray, drizzle with olive oil and balsamic vinegar. Stir gently, making sure they are well coated then season. Roast for 8-10 minutes until just softened.

While the tomatoes are roasting, toast or griddle the Pane Pugliese slices until golden brown

Once toasted, drizzle each slice with a small amount of olive oil and rub all over with the garlic. Spoon over the tomatoes.

Drain the Burrata cut in half and place each half on top of the bruschetta.

Serve scattered with fresh basil leaves, a drizzle of olive oil and black pepper.