Burrata, Crushed Tomatoes & Bruschetta


  • 250g Irish Burrata (Toonsbridge is exceptional)
  • 100g Light Cream Cheese
  • Small Bunch Mint, Chopped, plus a Few Leaves to Serve
  • Small Bunch Chives, Snipped
  • 450g Ripe Cherry Irish Tomato
  • use a mixture of Red & Yellow
  • 1 Tbsp White Wine Vinegar
  • 1 Tsp Caster Sugar
  • 1 Tbsp Irish Rapeseed Oil,
  • plus a little extra to drizzle

For The Bruschetta

  • Thinly Sliced Real Sourdough Bread
  • 2 Tbsp Irish Rapeseed Oil
  • 2 Irish Garlic Cloves Crushed  (Irish are Now In Season)


  1. In a large bowl mix the cream cheese, mint, chives and a pinch of Irish sea salt, then tear the Burrata and add. Spread over a large plate or a wide, shallow bowl, creating a dip in the center to hold the tomatoes. Chill until ready to serve.
  2. In another bowl, roughly chop up the tomatoes  until they are in small chunks and really juicy. Add the vinegar, sugar, rapeseed oil and a good pinch of salt. Mix together, then set aside.
  3. Heat a griddle pan until smoking hot. Brush the bread slices with rapeseed oil and rub with the garlic cloves. Place on the hot griddle for 1-2 mins each side until nicely charred.
  4. Put the squashed Irish tomatoes on top of the Burrata spread. Drizzle with extra oil and scatter with the remaining mint. Place in the center of the table and dip in with the charred bruschetta.