🧀 Whipped burrata, three toasts
Ingredients
- 450 g burrata, drained
- 1/4 tsp salt
- 2 tbsp milk
- 60 ml olive oil, plus more for the bread
- 12 thick slices of country bread
- Peach version: 2 to 3 ripe peaches, thinly sliced, 12 basil leaves, flaky salt
- Tomato version: 24 cherry tomatoes, sliced, 12 basil leaves, 120 ml balsamic vinegar reduced, flaky salt
- Prosciutto and fig version: 85 g prosciutto, 80 g fig jam, black pepper
Method
- Blend the burrata with the salt, milk and olive oil until light and fluffy. Chill.
- Brown the bread slices on both sides in a little olive oil. You can also toast them and drizzle with oil while hot, or grill them over charcoal.
- Peach version: spread with whipped burrata, scatter basil, lay on the peach slices, drizzle with olive oil and salt.
- Tomato version: reduce the balsamic by half over high heat, then let it cool — it thickens as it cools. Spread with burrata, top with tomatoes and basil, salt, and drizzle with the reduction.
- Prosciutto and fig version: spread with burrata, drape over torn strips of prosciutto, dot with fig jam. If it is too thick, loosen it with a little cold water. Season generously with pepper.
- Serve straight away: crisp bread softens fast under a topping.
Adapted from Chef John · Food Wishes
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