| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 to 10 asparagus spears
- 1 large red bell pepper, quartered and seeded
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 4 thick slices sourdough bread
- 1 cup pesto
- 4 balls burrata
- Fresh basil leaves, for serving
Instructions
- Heat a grill pan over medium heat.
- Add the asparagus and red bell peppers to a bowl. Toss with 2 tablespoons olive oil and a good pinch of salt and pepper. Add the asparagus and bell peppers to one half of the grill. Grill the vegetables, turning as needed, until nicely charred, 4 to 5 minutes.
- Meanwhile, brush the sourdough slices with the remaining 2 tablespoons olive oil and season with salt and pepper. Add the bread to the other half of the grill. Grill until nicely marked and toasted, about 3 minutes.
- Remove the vegetables to a cutting board and place the grilled bread on plates. Slice the peppers into strips and halve the asparagus.
- Divide and spread the pesto over the grilled bread. Place one burrata on each slice of bread. Sprinkle a pinch of pepper over the burrata. Fill the empty space around the burrata with the asparagus and peppers. Garnish with the fresh basil leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 722 |
| Total Fat | 42 g |
| Saturated Fat | 13 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 30 g |
| Cholesterol | 63 mg |
| Sodium | 1481 mg |
Reviews
I love the ingredients but I only needed a couple containers bureaus with cheese torn in pieces on eight pieces toast .
Delish!
Delicious! Even though I had no burrata, it turned out great! I substituted grated mozzarella and parmesan. I will definitely make this again!
So tasty! We added grilled grape tomatoes and grilled artichoke hearts! So good!