An open top sandwich delight. Consisting of toasted sourdough baguette, spread with a rich layer of mascarpone. Given a sea savour with laver, being one of the most famous Welsh ingredients in South Wales, UK. Thick slices of tomatoes layered on top, with white anchovies marinaded in basil, white vinegar and olive oil (marinade link below). Garnished with fresh basil and drizzled balsamic glaze.

BURRATA                  Anchovies marinaded in white wine vinegar, basil & extra virgin olive oil, sprinkled walnuts and balsamic glaze
White anchovies marinade recipe above

Ingredients

  • 1 x small sourdough baguette
  • 1 x tbsp mascarpone
  • 1 x tsp fresh laverbread (boiled seaweed)
  • 6 x slices of tomatoes, medium sized
  • 1 x small handful of white anchovies
  • Black pepper
  • Balsamic glaze
  • 4 x Fresh basil leaves, sliced

Method

  1. Preheat the hob/stovetop to a medium heat. Place a dry frying pan on top. Allow to heat.
  2. Cut the sourdough baguette through the centre. Drizzle olive oil on both open sides. Place both slices into the heated pan and toast on the open/softer side only.
  3. Spread the toasted sourdough with a layer of mascarpone and laverbread. Layer the tomato slices on top and add the anchovies.
  4. Drizzle balsamic glaze over the top. Season with black pepper and garnish with fresh basil.
Calorie information