Who says burrata is just for summer tomatoes (or dinner for that matter)? For a hearty Mediterranean meat-free breakfast that’s not your standard fare of eggs, bring out the burrata! It’s a semi-soft white cheese made from mozzarella and cream. Once you cut into the cheese, the center oozes a soft creamy cheese and is perfect for spreading on bread.
When choosing the perfect bread for this recipe, opt for a whole grain version with interesting nuts or seeds, that’s rich with extra fiber. And if you want to go extra-Mediterranean, toast it in the oven topped with some olive oil and garlic—it’s the perfect option for a lazy brunch.
If you’re planning to have this breakfast on a weekday, pre-roast the butternut squash a night or two before.
Makes 4 servings
2 cups butternut squash cubes
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
4 whole grain bread slices
One 8-oz ball burrata
1 cup microgreens
2 Tbsp pumpkin seeds
How to Make It
- Preheat oven to 400°F. Place the butternut squash in a medium bowl, drizzle with extra virgin olive oil, and sprinkle with salt and pepper. Toss to coat. Spread out in a single layer on a lined baking sheet. Roast butternut squash for 30 to 35 minutes, flipping squash halfway through. Squash is ready when fork tender and lightly browned in some areas.
- Toast the bread. Cut slices in half and place on a large platter with burrata and butternut squash. Top with microgreens, pumpkin seeds, and a drizzle of balsamic vinegar.
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