Kale, Chilli, Burrata & Tapenade On Sourdough

You can buy mozzarella almost anywhere but its more luxurious cousin, burrata, is still something of a rarity other than in the largest of supermarkets and the best delis. Burrata is basically mozzarella stuffed with cream: decadent in the extreme, and all the better for that. Eat this while the kale is still hot to enjoy the contrast with the cold creamy burrata...

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Serves
1
Total Time
20 Minutes
Ingredients
1 large handful of roughly chopped curly kale leaves
½ red chilli, finely chopped
1 garlic clove, crushed
Extra virgin olive oil
2-3 tbsp of water
2 slices of sourdough bread
2 tsp of black olive tapenade
1 burrata, drained of whey
½ tsp of coriander seeds, toasted & slightly crushed
Sea salt flakes
Method
Step 1
Put the kale, chilli, garlic, 1 tbsp olive oil and all the measured water into a wok or frying pan and stir-fry for 4-5 minutes until the water has evaporated and the kale is bright green and beginning to crisp up round the edges. Take off the heat.
Step 2
Toast the bread slices, spread thinly with the tapenade and drizzle a little olive oil over them. Put them on plates and arrange the kale on top.
Step 3
Divide the burrata into 4 and put 2 pieces on top of each kale-covered toast. Sprinkle with the coriander seeds and a pinch of salt.

TIPS:

  • There is more power in the seeds of chilli than in the flesh. So if you don’t like it too hot, deseed the chilli before chopping.
  • Kale with chilli and garlic makes really good crisps. Instead of stir-frying them, mix the kale leaves (which must be dry) thoroughly with the chilli, garlic and a little olive oil. Spread out in a single sparse layer on a baking sheet and cook in an oven preheated to 150°C/fan 130°C/Gas Mark 2 for 20 minutes, until dried out and crisped up.

Bliss on Toast by Prue Leith is published by Bloomsbury, £14.99. Recipe images by Haarala Hamilton.

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