Burrata & Tomato Toast
5
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Prep time 5mins
Cook time 15mins
Serves or Makes: 2-4 servings
Recipe Card
ingredients
- 3 tablespoons Wesson Plant Butter with Olive Oil, divided
- 1 small baguette, sliced in half lengthwise
- 1/4 cup chopped fresh parsley
- 4 sprigs fresh thyme
- 2 cups cherry tomatoes, sliced in half
- 1 small white onion, peeled and cut into quarters
- Kosher salt and black pepper, to taste
- 1/4 cup crumbled feta cheese
- 2 (8 ounce) balls fresh burrata cheese
- 2 tablespoons balsamic vinegar, for drizzling
Method
Step 1
In a 12-inch or larger skillet over medium, heat 1 tablespoon of Wesson Plant Butter with Olive Oil. Add baguette face down, cook until golden brown, remove, and set aside.
Step 2
In the same skillet, heat the remaining 2 tablespoons of Wesson Plant Butter with Olive Oil, add the halved tomatoes and sliced onion to the skillet, and cook for 5 minutes, gently pressing the tomatoes as they soften to release their juices. Season well with salt and pepper.
Step 3
Meanwhile, in a small bowl combine butter, parsley and thyme. Using a fork, mix well and set aside.
Step 4
Remove mashed tomatoes and onion from heat.
Step 5
Assemble by adding sautéed tomatoes and onions over baguette, add feta cheese and burrata. Garnish with balsamic vinaigrette and onions. Serve warm.