These crispy creamy open faced Burrata BLT’s are unlike anything you’ve probably ever had before. Toasty sourdough, creamy burrata and bright tomato jam pair with fresh leaves of butter lettuce, fragrant basil and crispy bacon. Add a little maldon salt and a few pinches of red pepper flakes and you’ve got yourself the perfect summery dish any time of year.
Most of my mornings revolve around flipping eggs while simultaneously sweating my ass off in our kitchen at Black Dolphin Inn. So by the time I’m home, the idea of sweating even more over lunch is a major no-go. That’s why I always try to make something that’s fresh, flavorful, exciting, and well, something doesn’t involve a lot of added heat.
When I was whipping up some lunch for Jerm and I the other day, I wanted to make something that was similar to a BLT but a little bit more extra. Insert these beautiful babes. Toasty sourdough, creamy burrata and bright tomato jam pair with fresh leaves of butter lettuce, fragrant basil and crispy bacon. Add a little maldon salt and a few pinches of red pepper flakes and you’ve got a perfect summertime dish that is good anytime of year.
The only heat necessary for these open faced sandies is a toaster for the sourdough and a either microwave for some 5 minute-crisped bacon. Or if you don’t have one because yours almost burned down your kitchen like mine did (yikes), well then you can do it quickly on the stove top. Just remember to have some clothes on because bacon grease pops are no fun, especially if you are in a bikini.
And if you don’t eat meat, totally leave it out. The bacon is delicious of course, but the real star of the show is 100% the cheesy jammy herby combo. I used Caputo’s award winning burrata which is perfectly salty and creamy and rich. It’s the best burrata I’ve been able to find on the market so if you see it, you’ll probably want to snag a thing or two! BTW this is totally not sponsored, just being real! The tomato jam was sent to me by Jammy Yummy and it is definitely one of my favorite flavors right now. Unlike the savory tomato jam that I make at the hotel with garam masala, this one is totally different. It’s bright, sweet and tangy and it pairs perfectly with fresh basil. Summer on a plate, y’all!
So let’s get to it because this laptop is making me too hot and I need to get my plants outside before the daily FLorida rainstorm blesses us with its 10 minute downpour.
RECIPE: Open Faced Burrata BLT with Tomato Jam, Butter Lettuce + Basil
- 2 slices sourdough
- 4 butter lettuce leaves
- 4 slices crispy cooked bacon
- 2 medium sized burrata balls (such as Caputo’s)
- 4 tablespoons tomato jam (such as Jammy Yummy), divided
- 1 small handful basil leaves
- maldon salt flakes + red pepper flakes for garnish
- Toast both slices of sourdough until crispy and golden. Top each slice with 1 tbsp tomato jam, 2 butter lettuce leaves, 2 slices of bacon, and 1 ball of burrata. Use a knife to puncture the burrata and let the inside start to spill out. Add 1 more tbsp of tomato jam into the center of the sliced burrata and top with basil, maldon salt flakes and a pinch of red pepper flakes. Serve immediately.