Burrata On Bruschetta With Stewed Courgettes & Fennel

Burrata On Bruschetta With Stewed Courgettes & Fennel

Looking for a tasty recipe for a light lunch or supper? This burrata dish more than fits the bill, paired with stewed courgettes and fennel, it can be made in a larger quantity and then stored in the fridge to be served with grilled meats and fish.
Photography: KRIS KIRKHAM
Total Time
30 Minutes Plus at least 2 hours chilling time
4 x 120g pieces of very fresh burrata
4 slices of sourdough bread
For the stewed vegetables
extra virgin olive oil for cooking and drizzling
1 garlic clove, finely chopped
1 banana shallot, sliced
1 bay leaf
a sprig of rosemary
1 fennel bulb, cored and finely sliced
500g courgettes, trimmed and finely sliced
1 tablespoon red wine vinegar
1 teaspoon demerara sugar
marjoram leaves
sea salt and freshly ground black pepper
Step 1

First make the stewed vegetables. Heat a heavy-based saucepan over a low heat and add a lug of extra virgin olive oil followed by the garlic, shallot, bay leaf and rosemary. Cook gently until very soft but without colour. Now add the sliced fennel and cook for 5 minutes or until tender. Add the courgettes and sprinkle in the vinegar, sugar and some seasoning. Stir, then simmer everything together for 20 minutes or so until tender. Cool before transferring to a bowl and chill for at least 2 hours (or overnight).

Step 2

Remove the burrata and stewed vegetables from the fridge.

Step 3

Heat a ridged cast-iron grill pan. Rub the sourdough slices with extra virgin olive oil and season. Grill to colour both sides. Place these bruschetta on plates.

Step 4

Spoon the courgette and fennel stew on to the bruschetta and top with the burrata. Season the burrata and drizzle over some extra virgin olive oil, then sprinkle with marjoram leaves.

Sicilia by Ben Tish (Bloomsbury Absolute, £26) is out now. Photography by Kris Kirkham.

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