Salami & Fig Jam Toast

Servings

24 225-g servings

24 ct. Heartland Grain Bread, thawed
350 ml Mediterranean Extra Virgin Olive Oil
120 slices Sliced Hard Salami
3 L Recipe: Fig Tomato Jam
24 ct. Fresh Burrata Mozzarella Cheese
170 g Markon Ready-Set-Serve Green Onions, green tops sliced on a long 2” bias

Recipe Preparation

To prepare à la carte:

1. Brush both sides of 2 slices of bread with 15ml of olive oil each. Place on a heated flat griddle. Cook on both sides until golden-brown. Spread 4 oz. of fig tomato jam on one side of a grilled bread slice. Place on a warmed serving plate.

2. Place 5 slices of salami on a heated flat griddle. Cook quickly on both sides turning continuously until lightly browned, about one minute. Shingle the slices on top of the jam.

3. Slice the burrata into quarters. Immediately place on top of the salami, sliced-side up. Sprinkle 5 ml of sliced green onions on top of the burrata.