Be the host with the most when you serve up this perfect and passable creation by Terrain Cafe’s Chef Kevin Ettenson.
BLACK GARLIC BURRATA TOAST
Black Garlic Puree
50 grams of black garlic
23 grams of extra virgin olive oil
6 grams of balsamic vinegar
8 slices rustic sourdough bread
(4) 2 ounce balls of burrata
black lava sea salt + microgreens for garnish
Black Garlic Puree: Put black garlic, extra virgin olive oil + balsamic vinegar in a blender and puree until smooth.
Toast: Smear black garlic puree across toasted sourdough, tear burrata ball – enough to cover toast, and sprinkle black lava sea salt (a little bit goes a long way). Garnish with olive oil and microgreens.
Serving Size: 8 toasts