White Bean & Burrata Salad with a toasty sourdough bread. They say when one of your recipes is a hit at book club, you know it will be a success. That is what I tell myself anyway. I am on a white-bean kick these days, and I have no shame in using the canned stuff. In this recipe we just zhuzh (there are ten weird spellings for this on google) them up. The beans are salty, fatty, lemony. Once paired with some seasoned burrata & arugula and slathered onto a crusty piece of sourdough toast, they become addicting.
There really is not much to say about these beans. We aren’t cooking them from scratch (although, feel free). Add them on very low heat to a good extra virgin olive oil & stir until they warm up. This is a good time to play with seasoning to your tastes. As always, I almost never put a salt measurement. Add a little salt & lemon, and taste as you go, adding more if you want.
Any crusty bread will do well, but I just love sourdough. The flavor melds with the burrata, beans and arugula and it is so good. I normally would say sub any lettuce or green with your favorite, but arugula has such a specific spicy, mustardy flavor so keep that in mind when you are making a substitution.
Simplicity in Beans
During these absolutely insane times and unchartered territory, I am changing it up a little. I know you are usually just scrolling down to the recipe, but I really want to be a resource for you during these corona times. I’m not sticking to “easter themes” or holiday items. I just am making simple ingredients, awesome, creative food that keeps your mind off of any stress. If you have any requests or questions, or if you have a recipe you wish could be simpler, please let me know!
If you make this white bean & burrata salad, let me know in the comments or tag me on Instagram @quartersoulcrisis. Did you make it as an app or side dish? Any comments below!
[kindred-recipe id=”3716″ title=”White Bean & Burrata Salad w/ Crusty Bread”]