About this recipe:This recipe combines the soft, super creamy burrata with crisp garlic courgette and the sweetness of the beetroot crisps to make up the perfect crostini style topping. Add kale to bulk out and keep it carb free or simply spoon onto thick slices of griddled sourdough.
2 fresh beetroot, finely sliced with a peeler or mandoline
1 medium aubergine, sliced with a mandoline or peeler
glug of rapeseed oil
generous sprinkle of salt flakes
1 courgette, finely sliced
2 cloves garlic, crushed and finely chopped
several sprigs fresh parsley, leaves roughly chopped
1 ball burrata cheese, roughly torn into small pieces
sourdough, several slices per serving
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat your oven to 190 C / Gas 5.
Prepare both the beetroot and aubergine – using a peeler works just as well as a mandolin.
Keeping both the aubergine and beetroot separate, lightly drizzle over the rapeseed oil adding in a sprinkle of salt flakes.
Lay out each piece so they don’t overlap on a baking parchment or on a nonstick baking tray.
Bake in the preheated oven for 5 to 7 minutes, then turn each slice over. Cook until crisp and golden but be aware that the beetroot can easily burn so keep a close eye on it once you've flipped it over.
Heat a generous glug of oil in a large frying pan and add in the finely sliced courgette along with salt and pepper. Cook over a high heat until the courgette begins to turn golden.
Finally add in the garlic and allow to cook for a further minute or two. Finish with a sprinkle of chopped parsley.
Combine the burrata on a serving platter with the fried courgette and add in the crisp aubergine and beetroot slices. Add a little extra parsley and another turn of black pepper just for good measure.
Slice the sourdough and brush with oil. Allow your griddle pan to heat up until it begins to smoke then place the sourdough slices on it. Toast for a minute or two then flip the slices over. Add to the platter and serve.