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Garlic Confit Sourdough Toast with Burratta & Prosciutto
Ingredients
For the Garlic Confit:
1 cup Garlic Cloves (recommend pre-peeled)
4 sprigs of Fresh Thyme
4 sprigs of Fresh Rosemary
1 cup Batistini Farms Olive Oil (or enough to cover the garlic cloves)
For the Sourdough Toast:
Prosciutto
Fresh Burrata
Fig Preserves
Honey (or Hot Honey)
Freshly Chopped Herbs (like Basil or Thyme)
Instructions
Add all the garlic confit ingredients to a small saucepan over medium low heat.
Bring to a very low boil and cook for 30-40 minutes, or until garlic is soft.
Toast the sourdough bread with @batistinifarms olive oil on a griddle until golden brown in both sides.
On the crispy toast, add a few garlic cloves to spread about.
Slather a layer of fig jam.
Add a single layer of prosciutto.
Add the fresh burrata.
Drizzle with honey.
Season with fresh herbs, salt, and black pepper. Enjoy!
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@brightmomentco
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