Burrata Pesto Toast with Chili Oil
Burrata Pesto Toast with Chili Oil is a vibrant and indulgent dish that elevates simple ingredients into a culinary delight. Imagine crispy sourdough topped with creamy burrata, fresh basil pesto, and a drizzle of spicy chili oil. Perfect for brunch, dinner parties, or as an upscale snack, this toast promises an explosion of flavors that will leave guests begging for the recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup fresh burrata
- 1 cup fresh basil leaves
- ¼ cup pine nuts (lightly toasted)
- ½ cup extra virgin olive oil (plus more for drizzling)
- 2 tbsp chili oil (homemade or store-bought)
- 2 thick slices sourdough bread
- 2 garlic cloves
- Juice of 1 lemon
Instructions
- Prepare the pesto by blending basil, garlic, pine nuts, and olive oil until smooth. Add lemon juice and blend briefly.
- Preheat oven to 400°F (200°C). Slice sourdough bread thickly and arrange on a baking sheet. Toast for about 10 minutes until golden brown.
- While the bread is toasting, gently drain the burrata and cut it open.
- Spread pesto generously over each slice of toasted bread. Top with pieces of burrata.
- Drizzle chili oil over each toast to your spice preference and garnish with extra basil leaves.
- Serve immediately while warm.
Nutrition
- Serving Size: 1 toast (150g)
- Calories: 380
- Sugar: 2g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Keywords: For a twist, substitute arugula for basil in the pesto or add sun-dried tomatoes for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to two days; reheating in the oven helps maintain crunch.