Burrata Recipe

Inspired by River Roast

Time30m

Serves4

Winter Citrus, Hazelnuts, Basil, Grilled Sourdough

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Ingredients

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1
Prepare the Citrus
Peel the winter citrus fruits and remove any seeds. Cut them into segments and place in a bowl.
2
Toast the Hazelnuts
Preheat your oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and toast for about 10 minutes or until they are golden brown and fragrant. Remove from oven and let cool before roughly chopping.
3
Grill the Sourdough
Preheat a grill or grill pan over medium heat. Brush each slice of sourdough bread with olive oil on both sides. Grill the bread for about 2-3 minutes on each side, or until grill marks appear and the bread is crispy. Remove from heat.
4
Assemble the Dish
On a serving platter, place the grilled sourdough slices. Tear the burrata cheese into pieces and place it on top of the bread. Scatter the citrus segments over the burrata, then sprinkle with toasted hazelnuts and fresh basil leaves.
5
Season and Serve
Drizzle with a bit more olive oil, and season with salt and freshly ground black pepper to taste. Serve immediately.