Ever since I attended a bread-making workshop, I’ve become spoiled for home-baked bread. And nothing beats it on a sandwich like the open-faced Burrata and Avocado Tartine recipe I below. Although, any artisanal bread bought at a bakery or market will do.
Enjoy this recipe!
Burrata and Avocado Tartine
- 2 slices of fresh sourdough or country french bread
- 1 ball of burrata cheese fresh mozzarella with cream
- 1 clove of garlic chopped
- 1 Tbsp of red pesto store-bought
- 1/2 avocado mashed
- pickled carrot strips store-bought
- alfalfa sprouts as garnish
- sea salt and pepper to taste
- In a small bowl mash up the burrata cheese to make it easy to work with
- add the chopped garlic and mix in
- add red pesto
- add salt and pepper to taste
- In a separate small bowl mash up 1/2 a ripe avocado
- Spread the burrata mixture on the slices of sliced bread
- dollop the mashed avocado on top
- Garnish with pickled carrot strips and alfalfa sprouts
Fresh Italian-made burrata from Italy is like nothing you can ever imagine It’s considered to be the queen of Italian cheeses and is soft, creamy, and heavenly. It was originated in the Puglia area of southern Italy.
A tartine is what the French call an open-faced sandwich with spreadable ingredients. For the spread in this recipe. I mixed burrata cheese with a little chopped garlic and red pesto. Then, I added mashed avocado and pickled carrots and topped them with alfalfa sprouts. It takes less than 10 minutes to make.
I got the idea for this recipe while eating lunch at a restaurant called Le Pain Quotidien in Los Angeles. It’s a coffeehouse eatery chain that serves fresh baked goods, salads, sandwiches, beverages, and tartines. I was so impressed I had to go home and figure out how to make it myself. They have over 250 locations throughout the world so if you are ever in an area where they have a shop, I highly recommend them.
What’s your favorite open-faced sandwich spread? Please leave a comment below.