American · Lunch
California Burrata Tomato Toast Plate
California quick-lunch tradition reading toasted sourdough piled with ripe heirloom tomato, torn burrata, basil, and a drizzle of aged balsamic, plated with rocket and prosciutto for the West Coast weekday no-cook lunch of bright summer freshness.
$$$
8 minsPrep
4 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
520Calories
22gProtein
32gFat
38gCarbs
5gSugar
2gFiber
780mgSodium
45mgChol
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Instructions
1
Prep
Bring burrata to room temperature. Slice heirloom tomatoes into 1cm rounds, season with fine sea salt. Crush garlic cloves with knife flat. Tear basil leaves into bite-sized pieces.
2
Toast
Brush sourdough slices with 2 tbsp olive oil. Toast in a large skillet over medium heat, 90 seconds per side, until deep golden with crisp edges. Rub garlic onto one side of each slice.
3
Plate
Divide toasts between two plates, pile arugula over each slice. Fan tomato rounds over rocket, tear burrata chunks over tomato so cream pools. Drape prosciutto in ribbons, scatter basil, drizzle remaining balsamic and olive oil generously, finish with black pepper and flaky salt.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250g (8.8 oz) fresh burrata
- 400g (14.1 oz) ripe heirloom tomato
- 4 thick slices sourdough bread
- 100g (3.5 oz) prosciutto di Parma
- 60g (2.1 oz) baby arugula
- 20g (small handful) fresh basil
- 1/4 cup aged balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp flaky sea salt