Food & Wine Pairing

Broccolini on Burrata Toasts

Broccolini on Burrata Toasts

Serves: 4 - 6


  • 2 Bunches broccolini - chopped small including stems and leaves
  • 1/4 Cup almonds (hazelnuts and walnuts will do) toasted and chopped
  • 2 Tbsps finely chopped preserved lemons (remove pith) - can substitue zest
  • 1 Tbsp lemon juice
  • 3-4 Tbsps olive oil
  • Salt and pepper to taste
  • Pinch of chili flakes
  • Burrata cheese - about 1 cup
  • Crostini 16-20


Preheat oven to 400 degrees

Chop Broccolini into small pieces and put on sheet pan. Toss with olive oil and salt and pepper and roast in oven for 10-15 minutes, checking occasionally for desired doneness. Remove from oven and set aside. Prepare remaining ingre-dients. After broccolini has cooled briefly put in a bowl and add preserved lemons, lemon juice, pinch of chili flakes and mix. Taste and season with salt and pepper. May need to add more olive oil if dry and a bit more lemon juice if needed.


Slice baguette thinly and brush with olive oil and sprinkle with a little salt and pepper. Roast in oven for 10-15 minutes until desired crispness.

To Serve

Spread each toast with a layer of cheese and then spoon some broccolini mixture on top and serve.

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