Burrata & Broccoli Pesto Toast
Burrata & Broccoli Pesto Toast
One bite of this will take you riiiiight to heaven. Or at least give you the feeling. The combination of steamy-sauteéd broccoli, creamy dreamy burrata, fresh pesto dressing, a little heat from the chili flakes, all on a crunchy piece of sourdough toast? Oooo baby!
Plus, the taste of broccoli at lunch time just screams #health! You’re welcome for your new favorite lunch recipe. Hehe.
Serves: 4 people
Active time: 10 minutes
Total Time: 20 minutes
Level of Difficulty: Easy
Ingredients:
3/4 cups olive oil, divided
4, 1-inch thick slices sourdough or country style bread
1 bunch broccoli, cut into 1-inch florets
Kosher salt and freshly ground black pepper
1 tablespoon store-bought pesto (preferably Gotham Greens)
1/2 lemon
1, 8-ounce container burrata cheese, about 2, 4-ounce balls, halved
1/4 cup basil leaves, for garnish
1 teaspoon crushed red pepper flakes, for garnish
flaky salt, for garnish
Method:
Warm ¼ cup olive oil in a heavy-bottomed skillet and place over medium-high heat. Once shimmering, add 2 slices of bread and fry for 1-2 minutes, per side until golden brown and crispy. Remove from the pan, sprinkle with salt, and set aside. Repeat with remaining bread.
Warm 1 tablespoon olive oil in a medium heavy-bottomed skillet over medium-high heat. Once shimmering, add broccoli florets and cook, stirring occasionally, until golden brown, about 3-4 minutes. Add 1/4 cup water, place a lid on top of the broccoli and steam for 1-2 minutes until the broccoli is tender. Remove the lid and continue to cook until the liquid evaporates. Season with kosher salt and freshly ground black pepper and place onto a cutting board. Roughly chop into bite-sized pieces.
In a small bowl, whisk together pesto, lemon juice, and 3 tablespoons olive oil. Season with salt and pepper to taste.
To serve, top the bread slices with pesto dressing, chopped broccoli, burrata, basil, red pepper flakes, and flaky salt. Drizzle with pesto and enjoy!
