Roasted Vegetable Burrata Toast
While avocados can be hard to find during the colder months, the farmer’s market is filled with other things I love: butternut squash, spaghetti squash, delicata squash… see a trend here? Roasting a batch of squashes, zucchini, carrots, and broccolini is one of my favorite weeknight dinners but I had never thought about using roasted vegetables for breakfast. Until now. This super simple roasted winter vegetable toast is perfect for holiday entertaining, and your friends will love it too!
Ingredients (makes 2 toasts):
- 2 slices of The Rustik Oven Sourdough bread
- 3 stalks of broccolini, cut each stalk diagonally into 3 pieces
- ½ a small delicata squash, thinly sliced
- 1 burrata ball
- ½ lemon
- Olive oil
- Salt & pepper
- Chili flakes
Other vegetables that would work here: carrots, beets, butternut squash, acorn squash
Directions:
- Pre-heat oven to 425°F. Spread broccolini and delicata squash evenly on parchment sheet and toss with olive oil, salt, pepper, and chili flakes. Bake in oven for 20 minutes
- Next, toast two slices of The Rustik Oven Sourdough bread when the vegetables are ~5 minutes from being done, and slice each piece into thirds — you should have 6 pieces total
- Cut the burrata ball into 6 pieces and distribute burrata onto toast. Top with broccolini and/or delicata squash
- On the broccolini pieces, squeeze a bit of fresh lemon juice and lemon zest
- Finally, drizzle all pieces of toast with additional olive oil
- Enjoy!
This post was sponsored by The Rustik Oven.
Looking for more breakfast ideas? Check out my Shakshuka and Bacon Cheddar Chive Scones.