Tomato Burrata Toasts Burrata, Summer appetizer, Cuisine

Burrata with Tomatoes, Pesto, and Toast An easy summer dinner idea

That is especially true for our burrata toast appetizer recipe. Honestly, the recipe itself isn't that complicated, but it's combining fresh ingredients in the right proportions that makes it taste incredible. Creamy burrata, crunchy yet fluffy bread, ripe tomatoes, and fresh basil combine to create an easy, light and fun appetizer..

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Step 1: Toast the bread. Preheat oven to 400 degrees F. Lay thick slices of bread on a baking sheet. Drizzle both sides of the bread with olive oil and rub it all over to coat evenly. Bake for 5-7 minutes or until golden brown on both sides, flipping halfway through.

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How to make burrata toast. 1. 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. 2. Transfer your toasted crusty bread slices to a plate.

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How to make a Burrata Appetizer: Place Burrata: Choose your favorite serving board and place Burrata on the board. Arrange: Place other elements on board - pear, prosciutto, dates, jam, toasts, and nuts around the burrata. Serve: Drizzle burrata with balsamic reduction and top with basil. Enjoy!

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Preheat the oven to 350 degrees. Place the burrata in a shallow serving bowl, and set it aside (it's best served at room temperature). Combine the basil, lemon zest, garlic and 1 tablespoon of the olive oil in a small bowl. Add crushed red pepper and salt to taste. Let the flavors mingle while you toast the ciabatta.

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Add the well drained and patted dry buratta to the toast. With a sharp knife or a fork, open the burrata and arrange the gooey cheese over the toast. In a small bowl stir together the honey and red pepper flakes. Drizzle over the toast and burrata. Season with sea salt and black pepper and serve immediately.

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Step 3: Finish with burrata. Top the roasted tomatoes with burrata. For the most even melt, tear the ball of burrata into four chunks and spread over the tomatoes. Remove the skillet from heat and let stand for five minutes to warm the cheese. Sprinkle with basil and pepper.

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Toast the bread for 12 minutes. While the bread is toasting, make the fig syrup: Combine fig preserves and 1 Tbsp. of water in a small saucepan. Heat over low heat until the mixture thins out and becomes syrupy. Remove the toasts from the oven. Spread a layer of pumpkin butter, then the burrata.

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Heat olive oil in a large non-stick skillet. Sauté the mushrooms until they are tender and release their water, 7-10 minutes. Stir the garlic, rosemary, and red wine. Season with salt and pepper and remove from heat. Spread the burrata cheese over toasts or crackers, then top with the sautéed mushroom mixture.

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Preheat the oven to 400°F and spread the sliced bread out in an even layer on a baking sheet. Drizzle each bread slice with a little olive oil and sprinkle with salt and pepper. Bake for 10-12 minutes, or until the edges of the toasts are golden and crisp.

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Instructions. Toast the bread until golden brown. Pat the balls of burrata dry with a paper towel and then rip them open and arrange on top of the toast. For the avocado toast, squeeze lemon juice over the slices of avocado and then arrange them on top of the toast. Sprinkle with flaky sea salt and red pepper flakes.

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In a large skillet, heat the olive oil over medium-high heat. Add the shallot and saute for 4-5 minutes. Add the garlic and thyme, and saute for an additional minute. Add the tomatoes, figs, salt, and pepper. Cover and saute for about 10-12 minutes undisturbed. Remove the lid, add the balsamic vinegar, then stir.

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Mix and allow to sit for a few minutes. Slice the bread at least an inch thick. Place in toaster, or toaster oven and allow to turn golden brown (do NOT burn). While the toast is warm, rub with the garlic clove. Place the toast onto individual plates, or a platter. Top each slice with a piece of burrata.

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Place half of the olive oil in a large saute pan and heat on stove over medium high heat. Add tomatoes and garlic seasoning and cook while moving pan often for about 8-10 minutes or until tomatoes have blistered and charred a bit.

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Spread into an even layer. Roast in the preheated oven until the tomatoes are softened, and the garlic is fragrant, for 10 to 15 minutes. Add burrata. When the tomatoes are cooked, remove the sheet pan from the oven and transfer the tomatoes into a shallow serving dish. Add the burrata on top.

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Cut a small slit in the top. Place on the grill. Cook until tomatoes are starting to char and burst, about 10-15 minutes. Grill the toast. While the tomatoes cook, drizzle the toast with olive oil. Sprinkle with salt and pepper. Grill toast until slightly charred, about 1 minute. Flip and grill on the other side.