Ingredients
Scale
- 4 thick slices sourdough bread
- Olive oil for brushing
- Flaky sea salt
- 2 burrata balls, room temperature
- 300g (2 cups) fresh dark cherries, pitted
- 2 tbsp aged balsamic vinegar
- 2 tsp honey or maple syrup
- Optional: Fresh thyme leaves, basil or mint for garnish
Instructions
- Preheat your oven to 200C (400F).
- In a baking dish, toss pitted cherries with aged balsamic vinegar and honey or maple syrup. Roast for 15-18 minutes until soft.
- Brush sourdough slices with olive oil and toast in a cast iron skillet or under the broiler until golden and crispy. Sprinkle with flaky sea salt.
- Assemble by placing warm toast on plates, topping each slice with half a burrata ball and spooning roasted cherries over.
- Drizzle with extra balsamic if desired and garnish with fresh herbs before serving warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch/Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 350
- Sugar: 15g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For a vegan option, substitute burrata with a plant-based cheese alternative. Experiment by using other fruits like peaches or figs for varied flavors.
