Caprese Toast

A delightful open-faced sandwich all on a crispy slice of toasted Sourdough. Every bite tastes like summer.

Makes 4 servings

Ingredients

• 4 slices of Naked Sourdough

• 16 pcs of Tomatoes

• 2 tsp of Sugar

• 1 tsp of Salt

• 1 pc Buratta

• 4 tbsp of Extra Virgin Olive Oil

• Flaky Salt

• Fresh Basil

• 2 cups Balsamic Vinegar

• 1/2 cup Brown Sugar

How to make:

BALSAMIC GLAZE

1. Add Balsamic Vinegar and Sugar in a pot.

2. Heat on medium, constantly stirring until dissolved. 

3. Bring to a boil.

4. Bring heat to low. Simmer until the glaze is about ½ original amount or until consistency can coat the back of a spoon.

5. Cool and transfer to a squeeze bottle or sauce jar.

CAPRESE TOAST

1. Slice Tomatoes. Add Sugar and Salt. Soak 10 mins.

2. After tomatoes are ready, slice Sourdough. 

3. Drizzle 1 tbsp extra virgin olive oil on top of each slice. 

4. Toast for 4 mins at 200C or until slightly crunchy.

5. Drizzle juice from soaked tomato onto toasted bread. 

6. Cut ¼ Burrata and spread on top of toasted bread.

7. Put 4 pcs tomato across each bread slice.

8. Drizzle on Balsamic Glaze. 

9. Top with torn basil and a pinch of flaky salt