Bruschetta with Anchovy Pâté, Burrata and Cherry Tomatoes

The Mediterranean Anchovy Pâté in extra virgin olive oil is a concentrate of intense and enveloping sea flavor. In this recipe we pair it with the creaminess of fresh burrata and the sweetness of cherry tomatoes for an antipasto of great elegance, ready in just a few minutes.

Ingredients

100g Anchovy Pâté in Olive Oil · 4 slices Kalabrienn rustic bread · 1 fresh burrata 250g · 200g cherry tomatoes · Kalabrienn extra virgin olive oil · Dried Kalabrienn oregano · Fresh basil · Freshly ground black pepper

Preparation

1. Cut the rustic bread into thick slices and toast in the oven at 200°C for 5 minutes or on a hot griddle.
2. Halve the cherry tomatoes and season with extra virgin olive oil, Kalabrienn oregano, salt and pepper. Leave to marinate for 5 minutes.
3. Generously spread the Anchovy Pâté on each slice of still-warm toasted bread.
4. Tear the burrata by hand and distribute it over the anchovy pâté.
5. Add the marinated cherry tomatoes on top of the burrata.
6. Finish with a drizzle of Kalabrienn extra virgin olive oil, fresh basil leaves and freshly ground black pepper.
7. Serve immediately.