Heirloom Tomatoes, Caperberries & Burrata on Sourdough Garlic Bruschetta recipe

After a fresh Med-style lunch? This Heirloom Tomatoes, Caperberries & Burrata on Sourdough Garlic Bruschetta recipe from The Jones Family Project, an independent restaurant and bar in Shoreditch, London hits the spot.

Serves 4

600g Heirloom tomatoes

12 Caperberries

2 large Burrata, 200g each or small Burratina, 100g each

4 thick slices of sourdough bread

1 clove of garlic, cut in half crosswise

60ml Balsamela

60ml extra virgin olive oil

Sea salt and black pepper

Basil leaves

Wash your tomatoes and slice them into small to medium sizes, tip into a mixing bowl and set aside.

Toast or grill sourdough slices until golden brown, brush lightly with the garlic (or loads if you love it!). Arrange a slice of bread on each plate.

Season the tomatoes with salt and black pepper, a drizzle of olive oil and gently mix. Spoon half of the tomatoes over the bread.

Cut the large Burrata in half and arrange on top of the bread. Alternatively, if using smaller Burratina, just sit whole on top of each slice.

Serve the rest of the tomatoes over the Burrata, garnish with the Caperberries and Basil leaves. Drizzle your olive oil all over and around the plate, then the Balsamela and serve immediately.

For more news and events from the team head to www.jonesfamilyproject.co.uk.