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Toasted bread with grilled zucchini & burrata

Home » Recipe » Toast courgettes & burrata

In collaboration with Miam Miam Miam, we’re sharing a recipe d’une généreuse tartine ouverte where creamy burrata meets smoky grilled zucchini, a pistachio-basil pesto, and a fresh peach salsa. Simple, summery, and delicious.

Who is Miam Miam Miam ? Nathan and Angel, a dynamic duo of chefs, and a catering service passionate about organic ingredients—just like us! They specialize in transforming simple, high-quality products into unforgettable dishes for your events. Bold culinary creations where raw, organic ingredients are passionately crafted into memorable meals.

Preparation

  1. Prepare the zucchini : Slice the zucchini and season with olive oil, lemon juice, thyme, salt and pepper. Grill in a pan or on a plancha, letting them get a good char for that smoky flavour.
  2. Make the pistachio pesto : Mix 80 grams of pistachios with basil, olive oil, a dash of lemon juice, and a clove of garlic. Set aside.
  3. Make the peach salsa : Dice the peach into small cubes. Toss with chopped basil, a drizzle of olive oil, lemon juice and zest.
  4. Roughly crush the remaining pistachios for the topping.
  5. Toast the bread on both sides until golden.
  6. Assemble : Spread the pesto on the toast, then top with burrata, grilled zucchini and the peach salsa. Season, scatter over the crushed pistachios and rocket. Serve immediately.

Ingredients

4 people
  • 4 thick slices of bread
  • 2-3 zucchini
  • 2 burrata
  • 1 peach
  • 1 lemon (juice + zest)
  • Verse basilicum
  • Arugula
  • Thyme
  • Olive oil
  • 20 grams of pistachios for the garnish
  • Salt, pepper

Pistachio pesto :

  • 80 grams of shelled pistachios
  • fresh basil leaves
  • 1 lemon
  • 1 gousse d’ail
  • 7 cuillères à soupe d’huile d’olive
  • Salt, pepper

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Le Maire Bio

Production de légumes racines
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