Tomato & Burrata Toast with Aminos Vinaigrette Dressing
This open-faced toast features a delightful interplay of textures and flavors. Creamy burrata cheese melts onto toasted bread, balanced by the acidity of heirloom tomatoes and a sweet and tangy aminos vinaigrette.
- 2 slices thick-cut bread (sourdough, country bread, or your favorite)
- 1 tablespoon olive oil
- oregano
- 1 tablespoon CÓCOES Organic Coconut Flower Aminos
- 1 tablespoon CÓCOES Organic Coconut Flower Vinegar
- 1 tablespoon CÓCOES Organic Coconut Flower Syrup
- Freshly ground black pepper, to taste
- 1 container (8 ounces) burrata cheese, at room temperature
- 2-3 heirloom tomatoes, sliced
- Fresh basil leaves, for garnish
For the fresh herbs mixture:
- 2 tablespoons fresh chives, minced
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh oregano, minced
- 2 tablespoons fresh basil, minced
- 2 tablespoons shallots, minced
- 2 cloves garlic, minced
- 3 pcs red chili, minced
- 1 tablespoon lemon juice
- 2 tablespoons CÓCOES Organic Coconut Flower Vinegar
- 1 tablespoons CÓCOES Organic Coconut Flower Aminos
- 3 tablespoons olive oil
- Heat the olive oil in a large skillet and sauté heirloom tomatoes over medium heat.
- Add dried oregano, CÓCOES Aminos, CÓCOES vinegar, CÓCOES syrup.
- Toast the bread until golden brown and crispy on both sides, about 2-3 minutes per side. Season with a pinch of salt.
- In a bowl, whisk together fresh chives, parsley, oregano, basil, shallots, garlic and red chili. Add lemon juice, CÓCOES Aminos and CÓCOES vinegar and olive oil until well combined.
- Spread the fresh herbs mixture evenly on the bread slice.
- Spread the toasted bread slices with a generous amount of burrata cheese.
- Arrange the sliced heirloom tomatoes on top. Drizzle with olive oil.
- Garnish with fresh basil leaves and enjoy immediately.
