Burrata on Toast with Sardines
hearty bread for slicing and toasting, we used Ciabatta
butter for spreading
1 tablespoon minced garlic
kosher salt
best quality sardines available, drained
Burrata cheese
olive oil
lemon zest
fresh pickled chilies (recipe below)
Preheat your oven to 375˚F.
Slice the bread into ¾-1 inch thick slices. Arrange on a baking sheet, cut side up. Spread a little butter on each bread slice and top with a smidge of minced garlic and a sprinkle of salt. Toast until golden brown, remove from the oven and let cool. Top each piece of bread with a little burrata cheese and a sardine. Drizzle with a little olive oil, grate a little lemon zest over the toast and top with pickled chilies, if desired.
For the Pickled Chilies
4 Fresno chilies, stemmed, seeded and sliced into thin rings
½ cup apple cider vinegar
1 teaspoon kosher salt
1 tablespoon granulated sugar
1 bay leaf
a couple of black peppercorns
1 sprig fresh oregano
Place the sliced chilies in a bowl and set over a second bowl filled with ice. In a small pot, combine the apple cider vinegar, kosher salt, granulated sugar, bay leaf, black peppercorns and fresh oregano sprig. Heat the vinegar until the salt and sugar have completely dissolved. Pour the mixture over the chilies. Allow the liquid to come to room temperature. Store the pickled chilies in their liquid in the refrigerator.
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