Ingredients
t
4 slices thick cut bread (sourdough or rustic loaf)
c
2 cups cherry or grape tomatoes
o
3 tbsp olive oil (divided)
S
Salt, to taste
F
Freshly cracked black pepper, to taste
l
1 large ball burrata
o
1 –2 oz caviar (Ossetra / Imperial Osetra / Citra)
C
Chives (optional)
F
Flaky salt (optional)
Directions
1
Heat a pan over medium heat. Add 1–2 tbsp olive oil and blister the tomatoes with a pinch of salt and black pepper. Cook 6–8 minutes until softened, jammy, and lightly charred. Set aside.
o
2 tbsp olive oil (divided)
c
2 cups cherry or grape tomatoes
S
Salt, to taste
F
Freshly cracked black pepper, to taste
2
In the same pan, add a little more olive oil and toast the bread until deeply golden and crispy on both sides.
o
1 tbsp olive oil (divided)
t
4 slices thick cut bread (sourdough or rustic loaf)
3
Tear burrata and spread generously over the warm toast.
l
1 large ball burrata
4
Spoon roasted tomatoes over the burrata.
5
Gently top with caviar.
o
1 –2 oz caviar (Ossetra / Imperial Osetra / Citra)
6
Finish with black pepper, a drizzle of olive oil, and optional chives or flaky salt.
F
Freshly cracked black pepper, to taste
o
olive oil (divided)
C
Chives (optional)
F
Flaky salt (optional)
