Ever since I attended a bread-making workshop, I’ve made a loaf each week, carefully feeding my starter culture. Baking bread is addicting and now I’m spoiled because it tastes so good. There’s nothing as satisfying as a loaf of freshly baked bread made from scratch. If making your own is not your thing, a loaf of artisan bread is just as good for the Burrata and Avocado Tartine recipe featured below.
- 2 slices of fresh sourdough or country french bread
- 1 ball of burrata cheese (fresh mozzarella with cream)
- 1 clove of garlic chopped
- 1 Tbsp of red pesto (store-bought)
- ½ avocado mashed
- pickled carrot strips (store-bought)
- alfalfa sprouts (as garnish)
- sea salt and pepper to taste
- In a small bowl mash up the burrata cheese to make it easy to work with
- add the chopped garlic and mix in
- add red pesto
- add salt and pepper to taste
- In a separate small bowl mash up ½ a ripe avocado
- Spread the burrata mixture on the slices of sliced bread
- dollop the mashed avocado on top
- Garnish with pickled carrot strips and alfalfa sprouts
I was at my local farmer’s market and found a new vendor who is an Italian man from Florence, Italy. He was selling homemade Italian cheeses. I tried some of his burrata and had to buy some because it was amazing! Burrata is fresh mozzarella mixed with cream and it’s heavenly.
A tartine is what the French call an open faced sandwich with spreadable ingredients. For the spread. I decided to mix burrata cheese with chopped garlic and a little red pesto. I also added mashed avocado and pickled carrots and then topped it with alfalfa sprouts. It takes less than 10 minutes to make. Share it with a friend for a healthy lunch or snack.
What’s your favorite open faced sandwich spread? Please leave a comment below.