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
Ingredients:
Black Garlic Puree
50 grams of black garlic
23 grams of extra virgin olive oil
6 grams of balsamic vinegar
Toast
8 slices rustic sourdough bread
(4) 2 ounce balls of burrata
black lava sea salt + microgreens for garnish
Instructions:
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