Burrata with rapini and garlic toast

Votes: 2

Time: 15 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 221, total fat 12 G., saturated fats 2 G., proteins 8 G., carbohydrates 23 G., fiber 4 G., cholesterol 4 mg, sodium 307 mg, sugar 3 G.

This Mediterranean-inspired appetizer is the perfect wine pairing. Braised, savory broccoli rapini is served with garlicky rustic bread toast and a scoop of burrata. Spread the soft burrata on the bread, top with the broccoli rapini, and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup extra-virgin olive oil, plus more for greasing the bread
7 cloves garlic, crushed
1 bunch rapini (with leaves), cut into 2-5cm pieces.
1/4 tsp red pepper flakes
Flaked sea salt
8 slices of country bread, 1 cm thick.
Freshly ground black pepper
Burrata, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: toasts, garlic, rapini, sea salt flakes

Cooking the dish according to the recipe:

Heat olive oil in a saucepan over medium heat. Add 6 cloves of garlic and sauté until golden brown, 2 minutes. Add the broccoli rabe, red pepper flakes, and a pinch of salt. Cover and simmer, stirring occasionally, until tender, 8-12 minutes.
Meanwhile, grill the bread over medium heat until golden brown, 2-3 minutes per side. Rub both sides with the remaining garlic clove and brush with olive oil, salt, and pepper. Serve the braised rapini with burrata, sea salt, and garlic bread.

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