Breakfast

Burrata & Stone Fruit Tartine with Basil Oil & Crispy Sourdough

Name: Burrata & Stone Fruit Tartine with Basil Oil & Crispy Sourdough
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 thick slices sourdough (1 inch); 8 oz fresh burrata, torn; 6 oz whole milk ricotta; 2 ripe stone peaches, halved lengthwise, pits removed; 1 cup fresh basil leaves; ½ cup extra virgin olive oil; 3 Calabrian chilies in oil, minced; 12 fresh sage leaves; ¼ cup panko breadcrumbs; 2 tbsp unsalted butter; 1 tbsp honey; Sea salt and cracked black pepper; ½ tsp vanilla extract

Thick-cut sourdough toast undergoes high-heat charring to develop nutty, bitter edges, then receives a silken layer of burrata mixed with tangy ricotta, topped with grilled peach halves caramelized until jammy. Scattered crispy sage leaves, a drizzle of emerald basil oil infused with Calabrian chili, and fleur de sel complete this breakfast that feels like an ingredient showcase.

1012calper serving 25gprotein 25gcarbs 97gfat 15min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this