Improvisational Passover Appetizer: Matzah Bruschetta! Because I’m just too Italian for plain Jewish food, or so I think. And it was a huuuuge hit at Seder last night. Since I couldn’t really rub the “bread” with fresh garlic, as is traditional, I roasted the tomatoes with a little garlic, and thyme too. Enjoy the matzah mania!
1/3 cup of olive oil + more for brushing the on matzah and drizzling afterwards
1 pint of organic cherry tomatoes
2 cloves of garlic, chopped
1 tablespoon of thyme
1 1/2 teaspoons of kosher salt
2 “balls” of burrata cheese
2 standard size pieces of matzah – regular, spelt, or gluten free
10 freshly chopped basil leaves
Position oven rack in center to lower third of oven.
Put oven broiler on high.
Cut tomatoes in half and place them on a baking sheet on top of parchment paper.
Drizzle generously with olive oil, sprinkle with chopped garlic, a hearty pinch of salt and several hearty pinches of thyme.
Using your fingers, mix the tomatoes up in the oil, garlic and herbs.
Lick your fingers. You want them to taste good and even a bit over-salted and over-“herbed” because much will burn off in oven.
Put tray in oven and cook for about 7-10 minutes, opening oven at times to give the pan a shake to roll tomatoes around.
The tomatoes are done when the skins begin to bubble and even burn and tomato juices begin to burst.
Let tomatoes rest while you prepare the matzah and burrata.
Turn oven to bake at 400 degrees and line a baking sheet with parchment paper.
Carefully break the matzah into bite size pieces, approximately 1 inch by 2 inches. It’s okay if they’re not perfect
Brush the pieces of matzah on each side with olive oil and sprinkle with kosher salt
Place them on the pan and bake for 10 minutes. Remove from oven.
Cut the burrata into thin slices. It will get messy. It’s okay.
Top each piece of matzah with a piece of burrata.
Sprinkle with salt.
Put two tomatoes on top and crush down gently with a fork.
Drizzle with olive oil. Top with freshly cut basil.
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