A slice of crispy sourdough bread, creamy burrata, and our savory olive mix – refined with a hint of lemon, chili, and toasted almonds for the perfect crunch. A quick mediterranean snack that is not only delicious but also becomes an eye-catcher as an aperitif or part of a meze platter.
| Preparation time | 10 minutes |
| Difficulty | easy |
| Quantity | 2 toasts |
Ingredients:
- 2 slices sourdough bread
- 125 g burrata
- 90 g MANI Bläuel green & Kalamata olives al naturale, pitted
- 1/2 lemon
- 2 tbsp MANI Bläuel "The Family Hero" extra virgin olive oil
- 1 small clove garlic
- 1 small handful fresh basil
- 2 tbsp almonds, roughly chopped
- 1 small pinch chili flakes (optional)
- some sea salt flakes
Preparation:
- Roughly chop the almonds and toast them in a dry pan over medium heat until golden brown, then set aside.
- Place olives in a shallow bowl and crush them roughly. They should be somewhat flattened but not turned into a paste.
- Add 1 tbsp olive oil, the juice of 1/2 lemon, chili flakes, and half of the basil to the olives and mix.
- Toast the sourdough bread until crispy and rub it with the garlic clove while still warm.
- Spread burrata on both toasts.
- Spread the olive mixture on top. Sprinkle with toasted almonds and remaining basil.
- Finish with a drizzle of olive oil and a small pinch of salt.
- Finally, grate the lemon zest directly over both toasts.
