Open Faced Heirloom Tomato Burrata Sandwiches |
- 6-8 ounces burrata cheese
- 2 teaspoons chopped fresh dill
- 2 teaspoons chopped fresh basil, plus more for serving
- 2 teaspoons lemon juice
- kosher salt and pepper
- 6 slices whole grain or sourdough bread
- 3 heirloom tomatoes, sliced
- 6 slices bacon, chopped
- 3 tablespoons balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 pinch crushed red pepper flakes
- 1 pinch each salt and pepper
- Preheat your grill to high heat or preheat your oven to 400 degrees F.
- In a medium bowl, stir together the goat cheese, dill, basil, lemon juice and a pinch each of salt and pepper.
- Place the bread on a baking sheet and drizzle with olive oil on both sides, season with salt and pepper. Place the bread on the grill and grill for about 2-3 minutes per side or until lightly chard. Remove from the grill.
- Spread the burrata over the bread and top with tomatoes. Season the tomatoes lightly with salt and pepper.
- Heat a large skillet over medium high heat and cook the bacon until crisp. To the bacon, add the vinegar, olive oil, honey, and a pinch each of crushed red pepper, salt, and pepper. Drizzle the vinaigrette over the tomatoes. Top with basil.
Recipe by Raisin & Fig at https://www.raisinandfig.com/open-faced-tomato-burrata-sandwiches/
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