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Sourdough toast topped with grilled nectarine and creamy burrata, garnished with basil and served on a wooden table.
Alyssa

Sourdough Toast with Grilled Nectarine and Burrata

An insanely delicious combination of crunchy sourdough toast, sweet grilled nectarine, savory dry herbs, creamy burrata, tart cherry tomatoes, aromatic evoo, pine nuts, and basil.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 people
Course: Appetizers, Small Plates
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 slices sourdough bread
  • 1 large nectarine
  • 1 large plum
  • 3 tbsp olive oil (divided)
  • 1 tsp dried mixed herbs
  • 280 g burrata (soft part only)
  • 6 pcs pigeon tomatoes (halved)
  • rock salt
  • 1 tbsp roasted pine nuts
  • few fresh basil leaves

Method
 

  1. Cut nectarine and plum in half and remove the stone. Slice into thin wedges (about 1cm).
  2. In a grill pan, heat 2 tbsp of olive oil to medium high.
  3. Add the slices of bread and fry for 2-3 minutes on each side until golden.
  4. Transfer to a board and let cool.
  5. Add another tablespoon of olive oil to the same pan. Add slices of nectarine and plum, season with 1 tsp mixed dry herbs and fry for 5-7 minutes, flipping occasionally, until grill marks develop.
  6. Transfer to a bowl and let cool.
  7. Assemble the toast: add a layer of burrata (soft part only), arrange the sliced fruit and tomatoes over it, top with pine nuts and scatter around some basil leaves.
  8. Finish off with a couple of grinds of rock salt mill and a drizzle of extra virgin olive oil.

Notes

Serve immediately for best taste.