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.
So what do you do when you want to make the least effort possible? 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 – BURRATA BLT’s WITH TOMATO JAM, BUTTER LETTUCE, and BASIL
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
Love Burrata and Mozzarella then you might want to try these other recipes:
Burrata Mac n Cheese – Loaded with some of my favorite lactose loves, these twisty little noodles are smothered in the most delicious cheese sauce made with gruyere, muenster, ricotta and burrata. When the mac n cheese is bathes in opulence, top with cheddar cheese and broil until it’s golden and crisp. After that, fresh herbs, salty butter and panko bread crumbs get all toasty and then sprinkled on top. It is literally the definition of decadence.
Burrata Grilled Cheese with Roasted Strawberries – Flavorful guy features creamy Wisconsin Burrata, grilled balsamic strawberries, toasted pistachios and a mint pistou on fluffy foccacia bread.
Bolognese Grilled Cheese with Mozzarella – This meaty grilled cheese packs all the goodness of my regular sloppy joe grilled cheese but adds an Italian twist. The provolone is sharp, the mozzarella is creamy, the bolognese sauce is rich and meaty, and the basil adds a nice pop of freshness. The garlic parmesan crust on the breads adds a perfect nutty crunch and also helps hold this whole sloppy sandwich together! Trust me on this one, you’ll want to eat this ALL THE TIME!