Mediterranean Burrata Fried Toast with Creamy Pesto
This open-faced delight features olive oil-toasted bread topped with creamy pesto, prosciutto, a fresh tomato salad with olives and herbs, and creamy burrata. Perfect for brunch or as a side for soup and salads.
Servings 1
Ingredients
- extra virgin olive oil
- 1 slice of sourdough bread
- 1/3 cup low-fat cottage cheese
- 3 tablespoons basil pesto
- 3 slices prosciutto, each cut into 3 or 4 pieces
- 6 cherry tomatoes quartered
- 6 olives quartered
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped fresh cilantro
- balsamic vinegar
- 1 burrata ball
- salt and black pepper
- chopped pistachios for garnish
Instructions
- Heat a small skillet over medium heat, until drops of water flicked on the surface sizzle away on contact.
- Drizzle the oil in zig-zags across one side of the bread. Lay the bread oil side down in the center of the skillet. Press gently on the slice to ensure maximum contact with the pan.
- Let the bread toast on the one side for several minutes. Check periodically by carefully lifting up a corner of the bread and examining the underside. You're looking for a nice, golden brown across the surface.
- When the first side is ready, drizzle more oil over the second side (the "up" side) and flip the bread. Again, let the bread toast until that side is golden brown. Remove to a plate to cool.
- While the bread fries, blend the cottage cheese and pesto together until smooth.
- Spread the creamy pesto thickly across the cooled fried toast. You might or might not use the entire amount; I like a thick coating.
- Shingle the prosciutto pieces on top of the creamy pesto.
- Toss the tomatoes, olives, and herbs in a bowl with a little olive oil and a splash of balsamic vinegar. Spoon this salad on top of the prosciutto.
- Place the burrata ball on top of the tomato salad and slice it open, spreading the creamy cheese curds across the top. Season with a pinch of flaky salt and black pepper.
- Sprinkle the pistachios over the burrata and serve.