Directions
Toast the sourdough bread until golden brown and crisp. Meanwhile, in a medium bowl, combine olives, lemon zest, lemon juice, olive oil, crushed red pepper, and garlic paste. Stir until well combined. Spread burrata evenly over the toasted sourdough. Spoon olive mixture over the burrata, allowing some of the dressing to soak into the bread. Finish with pignoli nuts and torn fresh basil. Serve immediately. Serves 2.
Castelvetrano Burrata Toast
Prep: 10 min Cook: 5 min Servings: 2
Creamy burrata, buttery Castelvetrano olives, toasted pine nuts, and fresh basil come together in this elegant appetizer that feels both rustic and refined. Bright lemon, garlic, and a touch of heat balance the richness, while crisp toasted sourdough provides the perfect base for every flavorful bite.
Ingredients
- 1 jar Cento Imported Pitted Castelvetrano Olives, drained & halved
- 1 Lemon
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 tsp Cento Crushed Red Pepper
- 1/4 cup Cento Pignoli Nuts
- 1 tsp Cento Garlic Paste in a Tube
- 8 oz Burrata
- Fresh Basil, torn
- 2 thick slices Sourdough Bread
Directions
- Toast the sourdough bread until golden brown and crisp. Meanwhile, in a medium bowl, combine olives, lemon zest, lemon juice, olive oil, crushed red pepper, and garlic paste. Stir until well combined. Spread burrata evenly over the toasted sourdough. Spoon olive mixture over the burrata, allowing some of the dressing to soak into the bread. Finish with pignoli nuts and torn fresh basil. Serve immediately. Serves 2.
