Burrata Toast with Fig, Salumi, Radishes and Champagne Orange Vinaigrette

Burrata is like fresh mozzarella’s naughty sister.  It’s a mozzarella pouch filled with soft curd and luscious cream. Although all I need is some crackers to scoop burrata into my mouth, I decided to be a bit classier today by topping burrata on warm, earthy rye toast with a touch of sweet fig spread and salumi ribbons. On a bed of spicy radishes and arugula tossed with a citrusy champagne vinaigrette to cool off the palate, this burrata toast recipe is decadent, but fresh and oh-so heavenly.

 

 

 

Makes: for two people

Prep time: 20 minutes

Cook time: 0 minutes

Total time: 20 minutes

The Ingredients

1 loaf good-quality rye bread (or sub sourdough)

1 small jar fig spread/preserve

1 burrata ball, left at room temp for 20 minutes

2 handfuls arugula

4 medium radishes, slivered

6 slices soppressata (or sub calabrese or genoa salami), stacked, rolled, and then julienned

1 orange

2 tablespoons champagne vinegar

1/3 cup extra virgin olive oil

Salt and pepper

 

 

 

The Steps

Toast 2 large slices of rye in the toaster or broil in the oven until just golden. Spread a thin layer of fig on each piece of toast. Top toast with a handful of arugula on each piece of toast. Cut burrata ball in half and place on top of arugula. Sprinkle each toast with radishes and soppressata.

Zest orange so you have roughly 2 teaspoons of orange zest. Set aside. In a small bowl, whisk together vinegar, olive oil, salt and pepper, and juice from orange (peel orange and use a knife to remove outside white membrane. Squeeze orange with hands!). Use a spoon to drizzle vinaigrette over burrata toasts. Top each toast with a sprinkle of orange zest. Serve!

 

 

 

The Steps with Pictures

Toast 2 large slices of rye in the toaster or broil in the oven until just golden. Spread a thin layer of fig on each piece of toast. Top toast with a handful of arugula on each piece of toast.

Cut burrata ball in half and place on top of arugula. Sprinkle each toast with radishes and soppressata.

Zest orange so you have roughly 2 teaspoons of orange zest. Set aside. In a small bowl, whisk together vinegar, olive oil, salt and pepper, and juice from orange (peel orange and use a knife to remove outside white membrane. Squeeze orange with hands!).

Use a spoon to drizzle vinaigrette over burrata toasts. Top each toast with a sprinkle of orange zest. Serve!

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