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Garlic Caprese Burrata Toast
Desayuno

Garlic Caprese Burrata Toast

1 h 15 minPara 1Nutri-Score C€€
de @yarindanieli73 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

1 persona
  • garlic (heads, cloves peeled)Frutas y verduras3 piezas
  • olive oil (enough to cover the garlic cloves)Despensa400 ml
  • fresh basil leaves (packed)Frutas y verduras40 g
  • pine nuts (toasted)Frutos secos y semillas25 g
  • Parmesan cheese (grated)Lácteos50 g
  • garlic (cloves)Frutas y verduras2 piezas
  • saltEspecias1 g
  • olive oil (for the pesto)Despensa120 ml
  • garlic confit clovesDespensa3 piezas
  • pestoOtro15 ml
  • sourdough bread (slice)Panadería1 pieza
  • burrata cheeseLácteos1 pieza
  • cherry tomatoes (halved)Frutas y verduras7 piezas
  • lemon juiceFrutas y verduras15 ml
  • black pepper (freshly ground)Especias1 g
  • balsamic glazeDespensa10 ml

por ración

Nutrición

2110kcal

Carbohidratos
60 g
Proteínas
40 g
Grasas
190 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Mortero
  • Bol

paso a paso

Preparación

  1. Make the garlic confit

    • Place the peeled garlic cloves and olive oil in a saucepan, making sure the oil covers the garlic.
    • Cook over low heat until the garlic is soft, buttery and creamy.
    • Let it cool to room temperature before using.
    Paso 1

  2. Make the pesto

    • Crush the garlic, pine nuts and salt with a pestle and mortar or in a small food processor.
    • Add the Parmesan, basil leaves and part of the olive oil and grind until very finely minced.
    • Add the rest of the olive oil and process until well combined.
    Paso 2

  3. Marinate the tomatoes

    • In a small bowl, mix the cherry tomatoes with salt, pepper, a drizzle of olive oil and the lemon juice.
    • Set aside.
    Paso 3

  4. Toast the bread

    • Lightly toast the sourdough slice until golden.
    Paso 4

  5. Assemble the toast

    • Spread the garlic confit cloves over the warm toast with a butter knife.
    • Place the burrata on top, then add the pesto and the marinated tomatoes.
    • Drizzle with balsamic glaze and serve.
    Paso 5
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