Recipe courtesy of Ree Drummond
Burrata & Spring Vegetable Toast
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 722
- Total Fat
- 42 g
- Saturated Fat
- 13 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 30 g
- Cholesterol
- 63 mg
- Sodium
- 1481 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 722
- Total Fat
- 42 g
- Saturated Fat
- 13 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 30 g
- Cholesterol
- 63 mg
- Sodium
- 1481 mg
Ingredients
Directions
- Heat a grill pan over medium heat.
- Add the asparagus and red bell peppers to a bowl. Toss with 2 tablespoons olive oil and a good pinch of salt and pepper. Add the asparagus and bell peppers to one half of the grill. Grill the vegetables, turning as needed, until nicely charred, 4 to 5 minutes.
- Meanwhile, brush the sourdough slices with the remaining 2 tablespoons olive oil and season with salt and pepper. Add the bread to the other half of the grill. Grill until nicely marked and toasted, about 3 minutes.
- Remove the vegetables to a cutting board and place the grilled bread on plates. Slice the peppers into strips and halve the asparagus.
- Divide and spread the pesto over the grilled bread. Place one burrata on each slice of bread. Sprinkle a pinch of pepper over the burrata. Fill the empty space around the burrata with the asparagus and peppers. Garnish with the fresh basil leaves.
