Breakfast
Burrata & Charred Stone Fruit Tartine with Basil Oil & Crispy Breadcrumb Dust
Thick-cut sourdough is brushed with brown butter and toasted until the edges crisp and the crumb turns golden. Burrata—that ethereal cloud of fresh curds and cream—sits atop with stone fruit halves that have been charred face-down in a screaming hot cast iron until their cut sides caramelize into honeyed amber. A drizzle of basil oil and a whisper of crispy breadcrumb dust finish the plate.
✓ 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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