Kale, Chile, Burrata and Tapenade on Sourdough Recipe
Excerpted from ‘Bliss On Toast' by Prue Leith
You can buy mozzarella almost anywhere but its more luxurious cousin, burrata, is still something of a rarity other than in the largest of supermarkets and the best delis. Burrata is basically mozzarella stuffed with cream: decadent in the extreme, and all the better for that. I like to eat this while the kale is still hot, as I like the contrast with the cold creamy burrata.
- Large handful of roughly chopped curly kale leaves
- ½ red chile, finely chopped
- 1 garlic clove, crushed
- Extra virgin olive oil
- 2–3 Tbsp. water
- 2 slices of sourdough bread
- 2 tsp. olive tapenade
- 1 burrata, drained of whey
- ½ tsp. coriander seeds, toasted and slightly crushed
- Flaky sea salt
1. Put the kale, chile, garlic, 1 Tbsp. olive oil and all the measured water into a wok or frying pan and stir-fry for 4–5 minutes until the water has evaporated and the kale is bright green and beginning to crisp up around the edges. Take off the heat.
2. Toast the bread slices, spread thinly with the tapenade and drizzle a little olive oil over them. Put them on plates and arrange the kale on top.
3. Divide the burrata in four and put two pieces on top of each kale-covered toast. Sprinkle with the coriander seeds and a pinch of salt.
Tip: There is more power in the seeds of chiles than in the flesh. So if you don’t like it too hot, seed the chile before chopping.
Cook With Prue
Two more recipes from Bliss on Toast for AARP members to try:
Tomatoes With English Pesto on Toasted Focaccia
"I think I prefer this English version of pesto even to the classic Italian basil one.”
Apricots, Almonds & Devonshire Clotted Cream on an English Muffin
“This is the most divine, indulgent and irresistible dessert — don’t skimp on the cream or jam.”
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