Burrata Toast
Equipment
- 1 griddle
- 1 cutting board
- 1 Serrate knife
Ingredients
- 2 slices sourdough bread any hard-crusted bread of your choice, or even Italian bread (For a low-carb toast, use keto or low-carb bread).
- Extra virgin olive oil to toast the bread plus more for drizzling the top
- 6 tablespoon chimichurri sauce homemade or store-bought, about 3 tablespoon per toast (or replace it with another sauce of your choice such as Italian pesto)
- 1 large Heirloom Tomato thinly cut into 6 slices (or another type of tomato)
- 2 burrata pouches one per toast -- Although it is not the same, fresh mozzarella is a suitable substitute!
- Freshly ground black pepper for seasoning the top
- Red pepper flakes for seasoning the top
- Fresh herbs fresh basil leaves, oregano, or thyme
- A pinch of flaky sea salt optional, or kosher salt
Instructions
- Heat a griddle or large cast-iron skillet over medium heat, place the sourdough bread slices onto it, and lightly drizzle with olive oil on both sides. Let it toast for 2-3 minutes per side, or until crispy and golden brown.
- Transfer your toasted crusty bread slices to a plate. Spoon the chimichurri on top and spread it evenly. Top each toast with 3 slices of tomato and one sack of burrata. Make sure to tear open the burrata pouch to spread it out over the tomato slices.
- Drizzle the top of the burrata with EVOO and season with pepper and red pepper flakes plus fresh herbs (plus flaky salt). Enjoy!
Recipe Video
Recipe Notes
Nutrition
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