A delightful open-faced sandwich featuring oily sardines, creamy burrata, and sweet blistered tomatoes, all brought together with a vibrant basil oil and crusty sourdough for a quick and satisfying meal.
thick
finely chopped
fresh leaves
Blend the fresh basil leaves with 2 tbsp of extra virgin olive oil until a smooth, vibrant green oil is formed.
Lightly toast the thick slice of sourdough until golden brown.
Heat a small amount of olive oil in a pan over medium heat. Add the finely chopped garlic and sauté for about 30 seconds until fragrant. Add the cherry tomatoes and cook for 2-3 minutes, until they start to blister and become juicy. Gently press the tomatoes with a spatula to release their juices.
Place the burrata onto the toasted sourdough. Spoon the warm, garlicky tomatoes over the burrata. Arrange the sardines on top of the tomatoes.
Season the assembled toast with salt and freshly ground black pepper. Drizzle generously with the prepared basil oil.
For an extra flavour boost, you can lightly grill or toast the sourdough slice before assembling.
If you don't have burrata, fresh mozzarella or even a creamy ricotta can be used as a substitute.
Ensure your basil leaves are completely dry before blending with the oil to prevent a watery basil oil.