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.
Enjoy this Burrata and Avocado Tartine recipe!
- 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
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.
sounds great. My daughter and her family are all vegetarians. This would be an invigorating change from the usual melted cheese sandwich. Now if I could only addict myself to break-making. Have you tried the 24 hour no-knead bread? I made it once and it was full of air holes, which I loved.
Thanks so much. Yes, this recipe is much tastier than just plain cheese with bread, although I Iove a good cheese. I haven’t tried the 24 hour no knead bread recipe but I’ve certainly heard about it and will have to try it.. I like using a starter because it goes with age old bread tradition. I’ve found it kind of fun to feed and nurture it. Call me weird. For this recipe you can use any type of bread, but I’d recommend something artisan because it tastes so much better.