Spring Burrata Toast with Roasted Garlic & Asparagus
This Spring Burrata Toast features crispy sourdough topped with creamy burrata, roasted garlic confit, and tender asparagus for a fresh, flavorful, and easy-to-make dish, perfect for brunch or a light meal.
Ingredients
- 4 slices sourdough bread
- 8 oz burrata cheese
- 15 cloves garlic, peeled
- 2 tbsp extra virgin olive oil, plus more to drizzle on asparagus
- 1/4 tsp sea salt
- 1/2 pound asparagus, woody ends removed
Optional Toppings
- 1 yellow radish, peeled and sliced thin
- mint leaves
- snap peas or spring peas (with the pod removed)
- prosciutto (not pictured, but tastes AMAZING with this ingredient on top)
Instructions
- Pre-heat the oven to 425 degrees F.
- Prepare the asparagus & garlic: Spread the asparagus on a baking sheet, drizzle with olive oil, and sprinkle with salt. Place the garlic cloves in a small ramekin and pour in enough olive oil to cover them (about 2 tbsp). Add a pinch of sea salt. Place the ramekin on the baking sheet with the asparagus and roast for 30 minutes. Once done, set aside.
- Toast the bread: Use a toaster or place the bread on a baking sheet under the broiler for about 2 minutes per side until golden brown.
- Mash the garlic: When cool enough to handle, use a fork to mash the roasted garlic cloves into a paste. Spread it onto each slice of toast.
- Assemble the toast: Pat the burrata dry with a paper towel to remove excess moisture, then break each ball in half and spread evenly over the toast. Cut the roasted asparagus into bite-sized pieces and place on top. Drizzle with any leftover garlic oil and add any optional toppings—yellow radish, snap peas, mint, and prosciutto are especially delicious!
- Enjoy immediately!
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