Breakfast
Burrata & Charred Stone Fruit Tartine with Crispy Sage Oil
Thick-cut sourdough is toasted in brown butter until shattering-crisp, then crowned with hand-torn burrata that pools luxuriously across the warm bread. Halved peaches are charred cut-side-down until the flesh caramelizes into jammy sweetness, arranged atop the cheese, then finished with sage oil infused with burnt butter and a whisper of basil powder.
783calper serving
22gprotein
27gcarbs
73gfat
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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