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Garlic Caprese Burrata Toast
Breakfast

Garlic Caprese Burrata Toast

1 h 15 minServes 1Nutri-Score C€€
from @yarindanieli73 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • garlic (heads, cloves peeled)Produce3 pieces
  • olive oil (enough to cover the garlic cloves)Pantry400 ml
  • fresh basil leaves (packed)Produce40 g
  • pine nuts (toasted)Nuts & seeds25 g
  • Parmesan cheese (grated)Dairy50 g
  • garlic (cloves)Produce2 pieces
  • saltSpices1 g
  • olive oil (for the pesto)Pantry120 ml
  • garlic confit clovesPantry3 pieces
  • pestoOther15 ml
  • sourdough bread (slice)Bakery1 piece
  • burrata cheeseDairy1 piece
  • cherry tomatoes (halved)Produce7 pieces
  • lemon juiceProduce15 ml
  • black pepper (freshly ground)Spices1 g
  • balsamic glazePantry10 ml

per serving

Nutrition

2,110kcal

Carbs
60 g
Proteins
40 g
Fat
190 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mortar and pestle
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Toast the bread

    • Lightly toast the sourdough slice until golden.
    Step 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.
    Step 5
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