Whenever I can, I enjoy taking trips out to the Santa Monica Farmer's Market early in the morning to get the freshest produce. I love eyeing all the seasonal produce and beautiful flowers, and was so happy to nab these amazing strawberries, figs, and heirloom tomatoes. While modern farming has allowed us to get so many types of produce year round, I much prefer to eat what's in season. The produce is by far sweeter, fresher, more nutritious, and more sustainable when grown in its optimal climate and time. I definitely encourage you to find your nearest farmers market!
I based this recipe around my farmer's market goodies, and thought that I wanted to showcase them all on burrata toast. The fresh and mild burrata cheese pairs really well with the different toppings and allows their flavors to shine through. All you need is to season the toast with balsamic glaze, and salt and pepper. Burrata toasts are perfect as appetizers or even as light and healthy meals. While I have three options here, I can't wait to experiment with more toppings. If you have any favorites or ideas, I'd love to know!
BURRATA TOAST THREE WAYS
DIFFICULTY LEVEL: Easy Peasy
TIME: 20 Minutes
- 4-5 Strawberries
- 2 Figs
- 1 Heirloom Tomato
- 8 Ounces Burrata
- 6 Slices of Toast
- 1 Cup Arugula
- Small Handful of Basil Leaves
- Salt & Pepper
BALSAMIC GLAZE INGREDIENTS:
- 1/2 Cup Balsamic Vinegar
- 1 Tbsp Honey
- Put your balsamic vinegar and honey into a pot and bring to a boil. Once it begins to boil, reduce the heat to low and stir occasionally.
- While your balsamic vinegar is thickening, cut six slices of bread and toast it.
- Wash and prep the fruit, veggies, and burrata.
- When the balsamic glaze is reduced by about half and syrupy, you can transfer it to a glass jar to cool down.
- Toss the strawberry slices with the balsamic glaze and season with salt and pepper.
- Assemble the toast by spreading a thick layer of burrata cheese. There will be three types:
- Burrata + Arugula + Figs + Balsamic Glaze
- Burrata + Strawberries + Balsamic Glaze
- Burrata + Tomatoes + Basil Leaves + Balsamic Glaze
- You can store the extra balsamic glaze in an airtight container in the fridge for up to two weeks.
Styling & Photography: Annie Cho