Tagliere da colazione con burrata e altro

Ingredienti

• 1/2 cup romesco sauce
• 4-5 Tablespoons olive oil (divided)
• 14 oz. "cocktail" tomatoes (or cherry tomatoes)
• Salt and pepper (to taste)
• 1 pound Yukon gold potatoes (diced)
• 2-4 cloves garlic (minced)
• 2 teaspoons fresh rosemary (chopped)
• 6 sourdough bread slices
• 1 Tablespoon butter
• 6 eggs (beaten)
• 8 oz. burrata cheese
• Sesame seeds for garnish (optional)

Preparazione

1. 1

   Prepare the romesco sauce in a food processor if you don't already have it made (you can also use store-bought).

2. 2

   Tomatoes: Preheat oven to 400°F. Prepare the tomatoes by halving them, then tossing with approximately 1 tablespoon olive oil, and salt and pepper to taste. Place the tomatoes on a rimmed baking sheet, cut side up. Roast for 30-35 minutes, depending on the size of your tomatoes. If using cherry or grape tomatoes, they will roast faster than cocktail tomatoes. The tomatoes should be wrinkled once they're roasted and ready.

3. 3

   Potatoes: Prepare the potatoes by halving, then quartering, the potatoes to create a small, 1/2 inch bite-sized dice. On a second large rimmed baking sheet, toss potatoes with 1-2 tablespoons of olive oil, and salt and pepper to taste. Bake in the 400°F oven for 25-30 minutes, tossing halfway through. When potatoes have finished cooking, toss with minced garlic and fresh rosemary.

4. 4

   Toast: You can choose to toast your bread in a toaster, grill or grill pan, or toss in the oven. Brush each side with olive oil, and place on a grill pan heated over medium heat, turning once side is toasted (~2-3 minutes) or a pan in the oven to toast. I like to halve the slices after grilling if they're large. If using a toaster, toast right before serving and spread on butter as desired.

5. 5

   Soft scrambled eggs: Make right before you're ready to serve the board. Heat a medium non-stick skillet over low-medium heat and whisk the eggs together in a separate bowl. Melt butter in the middle of the pan, adding beaten eggs to the center of the butter once it's melted. As eggs slowly set up, use a rubber spatula to push them gently around, creating large "egg pillows". Gently push them around occasionally for 3-4 minutes until they are just set; be sure to not overcook! Salt and pepper to taste.

6. 6

   Burrata: drain the burrata from the liquid it's stored in, and gently pat dry.

7. 7

   When ready to serve, spread the romesco sauce in the center of a plate or serving board, then place burrata cheese balls on top and garnish the cheese with salt and sesame seeds (or "everything but the bagel seasoning" - it's great!). Salt is a must to help bring out the flavor!

8. 8

   Add the remaining sides to their own area of the platter (roasted tomatoes, potatoes, toast, and soft scrambled eggs). I like to place the tomatoes on some greens for color. Alternatively, you can have each person plate their own if you don't want to serve it on a board family style.

9. 9

   Everyone can grab what they wish and enjoy each and every unique bite!