Burrata on Crispy Sourdough with Parmesan and Brown Sugar Roasted Garlic
Let’s face it, cheese on toasted bread is a win any day of the week, amirite? But this easy recipe ups the ante in a few different ways. Firstly, garlic has been roasted in the oven along with anchovy and brown sugar for an umami blast of deep delicious flavor and then spread on a thick slab of sourdough toast. Then creamy burrata piled atop, which is only heightened by a flurry of delicately grated parmesan (this is a case where you’ll want to use a microplane) and finished with the acidic zing of lemon zest. Make sure to serve it with the bread still hot— the contrast of temperatures between the cool burrata and the warm bread is simply delicious.
Serves 2
INGREDIENTS
1 thick slice of sourdough from the center of a boule
1 oz ball of Burrata
3 tbsp finely grated Parmesan
1 head of garlic
1 tsp light brown sugar
1 anchovy or 2 tbsp anchovy paste
1 tsp olive oil
Lemon zest
Black pepper
Flaky sea salt
METHOD
Preheat oven to 425F.
Slice top quarter off garlic head to expose cloves and place on a sheet of tin foil. Drizzle with olive oil, sprinkle with top with brown sugar, then place anchovy on top (if using anchovy paste, squeeze paste atop). Wrap in the tin foil sheet and place the parcel in the oven and roast for 20-25 minutes or until cloves are very tender. Remove from oven and let cool.
Place a skillet on stove over medium heat and add olive oil. Add bread slice and toast on both sides until pale golden brown— approximately 2 minutes per side.
To assemble, spread garlic on still-warm toast, then break burrata up into large chunks and place on bread. Sprinkle liberally with Parmesan, then finish with lemon zest, black pepper and flaky sea salt. Serve immediately.
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