Breakfast
Burrata & Stone Fruit Tartine with Basil Oil & Crispy Sourdough
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.
1012cal per 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
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