Ohhhh I don’t even know where to start! This sourdough toast with grilled nectarine and burrata is so insanely good no words can do it justice. The combination of charred crunchy bread, aromatic olive oil, creamy burrata, sweet nectarine (plus a plum!), tart tomatoes is un-be-lievable. And as if it wasn’t yet, I seasoned the fruit with dried herbs of Provence and topped the toast with pine nuts and basil. Heavenly.
The Flavour Affair:
Sourdough + Olive Oil + Burrata + Nectarine + Dried Herbs + Cherry Tomatoes + Pine Nuts + Basil
Sweet, savory, salty, creamy, tart… the combination of ingredients turns a humble piece of sourdough bread into a galore of flavours and textures! And I just cannot get over how pretty it is, so please bear with me for a moment…
Right! Where were we?
Preparation tips for Sourdough Toast with Grilled Nectarine and Burrata:
While I love pairing burrata with all things sweet and savory, which I do a lot, this one has a few twists.
First, I’m using sourdough as a base, and I char it slightly on a pan with a couple of table spoons of olive oil. The toast quickly absorbs the oil, developing an aromatic flavour and a crunchy golden crust:
Second, I’m grilling the peaches instead of using them raw. Grilling brings out their sweetness and slightly caramelizes the edges. I also absolutely love the grill marks, both the visual contrast and the summer feel they somehow create.
Third, I’m seasoning the sweet fruit with a savory mix of Provencal herbs. It was really in a spur of the moment, one of those times your nose suddenly tells you what it wants to smell. The nose was 100% right. Earthy, slightly bittery, fragrant herbs added the missing savory element to the sweet and creamy toast, bringing it to an absolute perfection.
What else? I added a few pigeon tomatoes for a hint of tartness and topped the toast with pine nuts and basil. This last touch really accentuated the Mediterranean feel and added more flavour nuances. I also had a plum, which I didn’t want to go in vain, and it made a perfect companion to peaches.
Finished it off with a couple of grinds of rock salt mill and a drizzle of extra virgin olive oil. Gone in no time!
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Sourdough Toast with Grilled Nectarine and Burrata
Equipment
- 1 grill pan
Ingredients
- 4 slices of sourdough bread
- 1 large nectarine
- 1 large plum
- 3 tbsp olive oil divided
- 1 tsp dried mixed herbs
- 280 g burrata soft part only
- 6 pigeon tomatoes halved
- rock salt
- 1 tbsp roasted pine nuts
- a few fresh basil leaves
Instructions
- Cut nectarine and plum in half and remove the stone. Slice into thin wedges (about 1cm).
- In a grill pan, heat 2 tbsp of olive oil to medium high.
- Add the slices of bread and fry for 2-3 of minutes on each side until golden.
- Transfer to a board and let cool.
- Add another table spoon of olive oil to the same pan. Add slices of nectarine and plum, season with 1 tsp mixed dry herbs and fry for 5-7 minutes, flipping occasionally, until grill marks develop.
- Transfer to a bowl and let cool.
- Assemble the toast: add a layer of burrata (soft part only), arrange the sliced fruit and tomatoes over it, top with pine nuts and scatter around some basil leaves.
- Finish off with a couple of grinds of rock salt mill and a drizzle of extra virgin olive oil.
Notes
- A medium ball of burrata weighs 140g with skin on. This recipe only uses the soft part on the inside. You can use the outer layer in salads, on pizzas or in pasta.
