Breakfast
Burrata & Roasted Grape Toast with Hazelnut Crumble & Aged Balsamic
Thick-cut sourdough is toasted until golden and brushed with hazelnut oil, then topped with cool burrata that begins to soften against the warm bread. Roasted grapes burst with jammy sweetness and are finished with a drizzle of aged balsamic and a scatter of crushed roasted hazelnuts for textural contrast.
1030calper serving
29gprotein
102gcarbs
62gfat
12min prep 18min 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
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Dutch Baby Recipe 25 min
- Blueberry Muffins Recipe 37 min
- French Toast Recipe 22 min
- Peanut Butter Banana Toast Recipe 6 min
- Avocado Toast Recipe 8 min
- Roasted Vegetables Recipe 45 min
- Grits Recipe 35 min
- Pasta Primavera Recipe 40 min
Cook these next
They reuse what this recipe already has you buying.
Salade de Betteraves Rouges et Chèvre Chaud
In-between · 880 cal
Gazpacho Consommé with Jamón Croqueta & Whipped Avocado
Breakfast · 1216 cal
Dukkah-Crusted Halloumi Toast with Roasted Fig Compote & Whipped Labneh
Breakfast · 1322 cal
Torrijas with Caramelized Orange Compote & Orange Blossom Crema Catalana
Dessert · 892 cal
Whole Grilled Dorado with Romesco, Corn Silk & Charred Tomatillo
Dinner · 1346 cal
Crispy Oyster & Herb Croquettes with Mignonette Espuma & Crispy Sage
Appetizer · 904 cal
