Burrata & Spring Vegetable Toast
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 722
- Total Fat
- 42
- Saturated Fat
- 13
- Carbohydrates
- 56
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 30
- Cholesterol
- 63
- Sodium
- 1481
- Total: 25 min
- Active: 25 min
Ingredients
8 to 10 asparagus spears
1 large red bell pepper, quartered and seeded
1/4 cup olive oil
Kosher salt and freshly ground black pepper
4 thick slices sourdough bread
1 cup pesto
4 balls burrata
Fresh basil leaves, for serving
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.