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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.