Bruschetta Mista

Prepare Tomato Topping
Quarter 4 ripe tomatoes and slice out the central core and seeds. Dice the tomato flesh into small pieces. In a bowl, combine the tomatoes with 15g chiffonade basil, 1 microplaned garlic clove, 1½ tbsp extra virgin olive oil, salt, and black pepper. Stir well and refrigerate for 30 minutes to allow the flavours to infuse.

Sauté Mushroom Topping
Heat 1 tbsp olive oil and 1½ tbsp unsalted butter in a large pan over medium-high heat. Add 250g quartered mushrooms, season with salt and pepper, and cook for 4 to 5 minutes until golden brown. Stir in 3 microplaned garlic cloves and 8 sprigs of chopped fresh thyme, cooking for 1 minute until fragrant. Remove from heat and stir in 1 tsp lemon juice.

Prepare Bean and Burrata Topping
Bring a small saucepan of salted water to a boil. Blanch 30g peas and 70g edamame beans for 30 to 40 seconds, then transfer to ice water to shock and drain thoroughly. In a bowl, toss the blanched beans with 1 julienned long red chilli, 1½ thinly sliced radishes, 5g chopped flat-leaf parsley, 5g chopped fresh mint, 2 tbsp extra virgin olive oil, 3 tsp red wine vinegar, salt, and pepper.

Grill Bread
Drizzle 6 slices of sourdough bread with olive oil and season both sides with salt. Heat a griddle pan over high heat and toast the bread slices for 1 to 2 minutes per side until distinct char marks appear. Remove from the pan and immediately rub one side of each warm slice with the cut side of a raw garlic clove.

Assemble Bruschetta
Top 2 toasted bread slices with the chilled tomato and basil mix, garnishing with small basil leaves. Top 2 slices with the warm garlic mushroom mixture, garnishing with thyme sprigs. For the final 2 slices, spread ¼ ball of fresh burrata onto each toast, top generously with the seasoned bean and radish salad, and garnish with sliced chilli.