Fig Toast with Burrata and Arugula
Crispy sourdough fig toast layered with arugula, creamy burrata, thin slices of fresh fig and a balsamic-honey drizzle. Ready in 10 minutes, no oven.
Servings: 2
Ingredients
- 2 thick slices store-bought sourdough bread ¾ inch / 2 cm
- 1 tbsp olive oil
- 1 cup arugula
- 1 ball burrata 4 oz / 125 g
- 3 –4 fresh figs
- 3 tbsp balsamic vinegar
- 1 tsp honey
- Freshly cracked black pepper
- Flaky sea salt
Instructions
- Simmer the balsamic vinegar and honey over medium-low heat for 3–4 minutes until syrupy. Let cool.
- Heat the olive oil in a skillet over medium heat.
- Toast the sourdough 2–3 minutes per side until golden and crisp.
- Top each toast with arugula.
- Tear the burrata and spread it over the arugula.
- Slice the figs into thin rounds and layer them on top.
- Drizzle with the balsamic-honey reduction, season with black pepper and flaky salt, and serve immediately.
Notes
- Short on time: use store-bought balsamic glaze instead of the reduction.
- Add a few slices of prosciutto for a salty version.
- Assemble right before eating; the bread softens within 10 minutes.
Nutrition
Calories: 220kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 129mg | Potassium: 269mg | Fiber: 3g | Sugar: 20g | Vitamin A: 348IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 1mg
