Burratta With Hot Chimichurri and Sourdough Toast
20m
Time
Price
Easy
Difficulty
“Creamy Starter or Snack”
— Nigel Thompson

Ingredients

Serves 2

Method

Step 1

Drain the burrata and set aside in a bowl to reach room temperature

Step 2

Deseed and chop the chilli and tomatoes, then chop the shallot, basil and garlic

Step 3

Slice the sourdough. Heat a griddle and a saucepan with 100ml olive oil, then brush the bread with oil

Step 4

Toast the bread on the griddle on both sides, then slice each piece of bread in half and place around a bowl with the burrata on top

Step 5

Add all of the chopped vegetables to the saucepan and stir. Spoon the vegetables over the burrata, then serve and enjoy!
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