Sourdough Toast with Grilled Nectarine and Burrata
An insanely delicious combination of crunchy sourdough toast, sweet grilled nectarine, savory dry herbs, creamy burrata, tart cherry tomatoes, aromatic evoo, pine nuts and basil.
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.