Express Burrata Pistachio Toasts with Fresh Grapes, Chili Honey, and Basil

Name: Express Burrata Pistachio Toasts with Fresh Grapes, Chili Honey, and Basil
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 5.5 oz rustic bread, sliced small; 7 oz burrata; 4.2 oz seedless red grapes; 1 oz roasted pistachios; 2 tbsp honey; 1/4 tsp chili flakes; 1 tbsp olive oil; 0.15 oz fresh basil leaves; 1/4 tsp flaky salt; 1/8 tsp black pepper; 1/2 tsp lemon zest

A quick and original recipe for crisp toasts topped with creamy burrata, chopped pistachios, fresh grapes, chili honey, and basil. Ready in minutes, with a balanced sweet, savory, creamy, and crunchy contrast.

10 minPrep

4 minCook

14 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

8 rebanadas 160 g rustic bread, sliced small (preferiblemente tipo dough madre or campesino)
1 bola grande 200 g burrata (escurrida)
12 unidades 120 g seedless red grapes (cut por the mitad)
3 cucharadas 30 g roasted pistachios (chopped groseramente)
2 cucharadas 30 ml honey (for mezclar with the chile)
1/4 cucharadita 0.5 g chili flakes (ajustar to taste)
1 cucharada 15 ml olive oil (for tostar the pan)
8 hojas 4 g fresh basil leaves (rasgadas with the mano)
1/4 cucharadita 1 g flaky salt (or to taste)
1/8 cucharadita 0.25 g black pepper (freshly ground)
1/2 cucharadita 1 g lemon zest (finely grated)

Nutrition facts

per serving

255 kcal

Calories

8 g

Protein

21 g

Carbs

16 g

Fat

1.5 g

Fiber

19.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
Preheat a large skillet over medium heat, or if you prefer using the oven, preheat it to 425 °F / 220 °C.
2
Brush the 8 slices of rustic bread with olive oil and toast them in the skillet for 2 minutes per side, or in the oven at 425 °F / 220 °C for 4 minutes total, until golden and crisp.
3
In a small bowl, stir the honey with the chili flakes until lightly spicy.
4
Tear open the burrata and place it on a plate. Add the flaky salt, black pepper, and lemon zest, then gently open the center with a spoon so it becomes creamy.
5
Spread or spoon the seasoned burrata over the warm toasts.
6
Top with the halved red grapes and the chopped roasted pistachios.
7
Finish each toast with a drizzle of chili honey and the torn basil leaves.
8
Serve immediately to keep the contrast between crisp bread, creamy burrata, and fresh grapes.

Chef tips

For a more elegant finish, quarter the grapes if they are large. If the burrata is very cold, let it sit at room temperature for 5 minutes so it becomes creamier when opened.

Substitutions

You can substitute burrata with well-drained fresh mozzarella or thick ricotta. Pistachios can be replaced with almonds or walnuts if preferred. Basil can be swapped for fresh mint.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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