Open Faced Caprese Sandwiches with Brown Butter and Burrata
Serve these open faced caprese sandwiches on whole grain bread with brown butter and burrata for a delicious and satisfying lunch!
Servings: 6 toasts
Ingredients
- 6 slices multigrain bread thick slices are best!
- 1 tablespoon mayonnaise divided
- 2 balls fresh burrata cheese quartered
- 2 vine-ripened tomatoes cut into ⅓-inch slices, or heirloom
- ¼ tablespoons butter
- fresh basil leaves for topping
- coarse sea salt and pepper to taste
Instructions
- Heat oven broiler. Line baking sheet with foil. Spread 1/2 teaspoon mayonnaise on each slice of bread; place bread mayo side-up on baking sheet.
- Broil 5 minutes until toasts are golden brown. Transfer to serving plate. Top each slice with 1 piece burrata cheese and 1 to 2 slices tomato.
- In small saucepan over medium-low heat, melt butter. Continue to cook butter after melting, stirring constantly, until butter smells nutty and turns deep brown color. Immediately remove from heat.
- Drizzle brown butter over toasts. Top toasts with fresh basil leaves, salt and pepper. Serve immediately.
Nutrition
Calories: 99kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 147mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 361IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 1mg