Ree Drummond’s Burrata & Spring Vegetable Toast | The Pioneer Woman | Food Network

Ree is celebrating the beginning of spring on the ranch with a simply delicious seasonal dinner, starting with her easy Burrata and Spring Vegetable Toast. This sourdough is loaded with freshly grilled vegetables, burrata and vibrant pesto.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Burrata & Spring Vegetable Toast
Recipe courtesy of Ree Drummond
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

8 to 10 asparagus spears
1 large red bell pepper, quartered and seeded
1/4 cup olive oil
Kosher salt and freshly ground black pepper
4 thick slices sourdough bread
1 cup pesto
4 balls burrata
Fresh basil leaves, for serving

Directions

Heat a grill pan over medium heat.

Add the asparagus and red bell peppers to a bowl. Toss with 2 tablespoons olive oil and a good pinch of salt and pepper. Add the asparagus and bell peppers to one half of the grill. Grill the vegetables, turning as needed, until nicely charred, 4 to 5 minutes.

Meanwhile, brush the sourdough slices with the remaining 2 tablespoons olive oil and season with salt and pepper. Add the bread to the other half of the grill. Grill until nicely marked and toasted, about 3 minutes.

Remove the vegetables to a cutting board and place the grilled bread on plates. Slice the peppers into strips and halve the asparagus.

Divide and spread the pesto over the grilled bread. Place one burrata on each slice of bread. Sprinkle a pinch of pepper over the burrata. Fill the empty space around the burrata with the asparagus and peppers. Garnish with the fresh basil leaves.

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Burrata & Spring Vegetable Toast | The Pioneer Woman | Food Network

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