Burrata Mortadela Recipe

Toast bread

Heat a grill pan or skillet over medium-high heat. Brush both sides of each sourdough slice lightly with 2 tbs extra virgin olive oil. Toast the bread 1–2 minutes per side until golden and crisp with good char lines. Remove and set on a rack to cool slightly.

While warm, rub the top of each toasted slice very lightly with the cut side of the reserved lemon half (use 1/2 lemon total). This adds brightness — don’t overdo it or it will dominate.

Just before serving, drizzle a small additional 1/2 tbs olive oil over the assembled toasts and finish with freshly ground black pepper and fleur de sel (about 1 tsp total divided among toasts).

Prepare avocado

Cut the avocados in half, remove pits, and scoop flesh into a bowl. Add 1 tbs lemon juice, 1 tsp softened butter (if using), 1/2 tsp fine sea salt and 1/4 tsp red pepper flakes. Mash with a fork until mostly smooth but slightly chunky for texture. Taste and adjust salt or lemon as needed.

Keep the avocado slightly loose — you want it spreadable but not watery. If preparing ahead, cover tightly with plastic pressed to the surface to minimize browning.

Prepare burrata and mortadella

Remove burrata from the refrigerator 10 minutes before assembling so it comes to close to room temperature. Gently tear each burrata into two pieces (or open each ball so the creamy interior is exposed) for a total of 2 pieces per toast if using 4 slices, or arrange as desired.

Fold or roll the thin mortadella slices into loose ribbons. If using toasted pine nuts, lightly toast them in a dry skillet over medium heat 2–3 minutes until fragrant, watching carefully so they do not burn.

To assemble each toast: spread about 2–3 tbs of the avocado mixture evenly over a toasted sourdough slice. Top with 1/2 ball (or one exposed portion) of burrata, then arrange 2 mortadella slices (folded) alongside or draped over the burrata. Scatter 1–2 basil leaves and a few toasted pine nuts over each. Finish with a drizzle of extra virgin olive oil (about 1/2 tbs per toast), a grind of black pepper and a light sprinkle of flaky salt.

Serve immediately so the burrata remains creamy and the bread stays crisp.