This perfect summer starter combines crispy white bread with a lemony aromatic tomato salsa and cream cheese.
5 from 4 votes
Prep Time 10 minutesmins
Cook Time 14 minutesmins
Total Time 24 minutesmins
Course Appetizers
Cuisine Italian, Puglia
Servings 4serves
Calories 94kcal
Ingredients
Salsa:
200gcherry tomatoes
1-2lemons or limes - organic
some olive oil
black pepper from the mill
Also:
4sliceswhite breadapprox. 300 g
1 clovegarlic
¼teaspooncumin seed
1teaspooncapersif desired
10gtarragon
10gwild fennelalternatively dill
salt
1burrataapprox. 200 g
Instructions
Quarter the tomatoes. Mix the tomatoes and capers, then marinate with oil, lemon juice and the grated lemon peel. Season with some pepper.
Briefly roast the cumin seeds in a coated pan without fat until you can really smell them and then crush in a mortar. Wash and dry the wild fennel (dill) and tarragon. Chop the fresh herbs rather coarsely, only use the leaves from the tarragon. Cut the burrata. Halve the garlic cove and remove the inner stem.
Now toast the slices of bread - rub one side of each piece with the cut surface of the garlic clove. Cover the bread slices with tomato salsa and burrata. Season with cumin and herbs. Sprinkle some pepper and add a little salt according to taste, drizzle with olive oil. Serve warm immediately.