All of the best meals are eaten on toast. This summery stunner is so simple, back packs in so much flavour. Enjoy it as a starter, snack or light meal. The creamy burrata pairs perfectly with the crunchy hazelnuts, fresh basil and juicy courgettes.
The Ingredients
This recipe is so simple that it’s best to pick the best quality of ingredient you can.
- Bread sourdough is always great, but choose your favourite. You can toast it in a pan with a little oil or the toaster
- Courgettes / zucchini I’ve used yellow and green but any will be great
- Burrata adds that lovely creaminess
- Chilli flakes for warmth
- Hazelnuts toasted for crunch
- Extra virgin olive oil to cook the courgettes, silky texture and lovely grassy flavour
- Lemon zest to brighten the flavours
Looking for substitutions?
- Swap the hazelnuts for pine nuts
- Use buffalo mozzarella or ricotta in place of the burrata
The recipe
Courgette, burrata and basil toast
Equipment
- 1 Mandoline optional
Ingredients
- 2 courgettes finely sliced into rounds
- 1 burrata ball
- 1 lemon
- 2 tbsp hazelnuts toasted and chopped
- 1 pinch chilli flakes
- 1 handful basil leaves, washed
- olive oil
- salt and pepper
- 1 slice sourdough bread
Instructions
- Place a large frying pan over a medium heat with a little oil and add the courgettes. Stir until softened, then stir in the chilli flakes, salt and pepper and basil leaves
- Toast your bread (in a toaster or with a little oil in a frying pan)
- Top the bread with the cooked courgettes, burrata, hazelnuts and lemon zest
Notes
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