Tenderstem broccoli & burrata

Tenderstem broccoli & burrata

By
From
Melts
Makes
2
Prep
10 mins
Cooking time
10 mins
Photographer
Jaqui Melville

Burrata is a ball of mozzarella filled with cream - when melted it's a dream. Paired with crunchy broccoli and a hint of chilli, this sandwich really rocks.

Ingredients

Quantity Ingredient
100g tenderstem broccoli
2 tablespoons butter, at room temperature
4 slices multiseed or brown bread
2 tablespoons chilli jam or chutney
1 x 200g burrata
sea salt
freshly ground black pepper

Method

  1. Bring a medium saucepan of water to the boil. Add the broccoli and cook for 3 minutes until just tender. Drain and set aside.
  2. Butter each slice of bread on one side and lay them butter-side down on a clean work surface or plate. Spread the chilli jam or chutney onto the unbuttered side of 2 slices of the bread.
  3. Cut the burrata in half, being careful not to spill the cream in the middle all over the place. Put one half in the middle of each jam-covered slice of bread, cut side up. Top with the broccoli and season. Put the remaining slices of bread on top with the buttered sides facing out.
  4. Heat a large frying pan to a medium heat and place the sandwiches in the pan. Cook for 3 minutes, then flip the sandwiches over and cook the other sides for a further 2–3 minutes or until the toast is crispy and the burrata melted. Alternatively, cook the sandwiches in a toasted sandwich maker or a panini press.

Best bread

  • multiseed or brown
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