Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sourdough & Grill
Burrata & Finish
Salsa Verde
Method
Sourdough & Grill
- 1
slice bread
Cut the sourdough loaf into 8 even slices about 1/2-inch thick. This yields 4–8 servings depending on portioning.
- 2
- 3
grill
Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Grill the bread slices directly on the grate or pan for 1.5–2 minutes per side, until charred marks appear and the interior is warm but still slightly tender. Remove and set aside to cool briefly.
Salsa Verde
- 4
- 5
combine
In a medium bowl, combine the chopped parsley, basil, capers, cornichons, minced garlic, and minced anchovy (if using). Add 1 teaspoon red wine vinegar, 1 teaspoon fresh lemon juice, 3 tablespoons extra-virgin olive oil and 1/4 teaspoon red pepper flakes.
- 6
season & rest
Stir the salsa verde well, then season with salt and pepper to taste. Let it sit 10–15 minutes at room temperature to allow flavors to marry. Taste and adjust acidity or oil as needed.
Burrata & Finish
- 7
warm burrata gently
Bring burrata to room temperature (about 20 minutes) so it is soft and creamy. If you prefer it slightly warm, place whole burrata balls in a shallow heatproof bowl set over warm (not boiling) water for 2–3 minutes — do not melt them.
- 8
assemble
Arrange the grilled sourdough slices on a platter. Tear each burrata ball into large pieces and place on top of the slices (or set a whole torn piece on a few slices to share). Spoon generous amounts of salsa verde over and around the burrata and bread, letting some run into the charred nooks of the toast.
- 9
finish
Scatter fresh basil leaves and microgreens or arugula (if using) over the top. Drizzle with a little extra-virgin olive oil if desired, sprinkle lemon zest and flaky sea salt, and finish with a few grinds of black pepper.
- 10
serve
Serve immediately while the grilled bread is still slightly warm. Encourage guests to tear the burrata further and spread it with the salsa verde on the sourdough.