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.
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