Burrata Breakfast Board

Burrata Breakfast Board

3–4 Yukon gold potatoes (~16 oz.), diced
14 oz. “cocktail” tomatoes (or cherry)
6–8 sourdough bread slices
4–5 Tablespoons olive oil, divided
4 garlic cloves, minced

  • First step, Tomatoes: Pre-heat oven to 400°F. Prepare the tomatoes by halving, tossing with approximately 1 Tablespoon olive oil, and salt and pepper. Place on a baking sheet with the cut side up. Roast for 35 minutes, give or take 5 minutes depending on the size of your tomatoes. They should be wrinkled.
  • After it, Potatoes: Prepare the potatoes by halving, then quartering, the potatoes to create a small bite-sized dice (~1/2 inch). On a large baking sheet, toss potatoes with 1-2 Tablespoons olive oil, and salt and pepper to taste. Bake in the 400°F oven for 25-30 minutes, tossing halfway through cook time to crisp evenly. When potatoes have finished cooking, toss with garlic and fresh rosemary.
  • And then, Toast: You can choose to toast your bread in a toaster, or grill on a grill pan. Brush each side with olive oil, and place on a grill pan heated over medium heat, turning once side is toasted (~2-3 minutes). I like to halve the slices after grilling if they’re large.
  • Courtesy of: https://www.forkinthekitchen.com/burrata-breakfast-board/

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