Sun-dried tomatoes have a different kind of sweetness than fresh ones. The drying concentrates the acidity into something almost jammy, closer to a fruit preserve than a vegetable. The pate is that sweetness ground fine with olive oil and seasoning. It spreads like a good tomato paste but tastes like something that took all summer to make.
We put burrata on top because the cold cream is the best contrast against that concentrated heat. Country bread underneath. No cooking required, just assembly.
Spread the pate thin. The pate is the background; the burrata is the dish.
Set servings and units first. You can change them anytime.
Toast or grill the bread slices until golden on both sides.
While the bread is still warm, rub the cut side of the garlic clove lightly across each slice.
Spread 1 oz of Gusta sun-dried tomato pate across each slice using the back of a spoon. Keep it thin.
Break or halve each burrata and place one portion on each slice, or spoon the creamy center directly over the pate.
Drizzle 1/2 tbsp extra-virgin olive oil over each. Season with a small pinch of flaky salt and a grind of black pepper.
Finish with a basil leaf. Serve immediately.
You made Bruschetta al Patè di Pomodori Secchi con Burrata. Time to eat.
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The pate is concentrated and the flavor is strong. Spread it thin so you taste the bread, the cream, and the tomato in layers rather than just the pate. Think of it as you would spread a tapenade.
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Six Italian regions. Nothing reformulated. Imported direct.
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