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Tomato & Burrata Toast with Aminos Vinaigrette Dressing

This open-faced toast features a delightful interplay of textures and flavors. Creamy burrata cheese melts onto toasted bread, balanced by the acidity of heirloom tomatoes and a sweet and tangy aminos vinaigrette.

5-10 Mins

5 Mins

1

Vegan

Shop Ingredients

Made with Coconut Aminos LiteCrafted with organic ingredients for the best result

Ingredients

2 slices thick-cut bread (sourdough, country bread, or your favorite)
1 tablespoon olive oil
oregano
1 tablespoon CÓCOES Organic Coconut Flower Aminos
1 tablespoon CÓCOES Organic Coconut Flower Vinegar
1 tablespoon CÓCOES Organic Coconut Flower Syrup
Freshly ground black pepper, to taste
1 container (8 ounces) burrata cheese, at room temperature
2-3 heirloom tomatoes, sliced
Fresh basil leaves, for garnish

For the fresh herbs mixture:

2 tablespoons fresh chives, minced
2 tablespoons fresh parsley, minced
2 tablespoons fresh oregano, minced
2 tablespoons fresh basil, minced
2 tablespoons shallots, minced
2 cloves garlic, minced
3 pcs red chili, minced
1 tablespoon lemon juice
2 tablespoons CÓCOES Organic Coconut Flower Vinegar
1 tablespoons CÓCOES Organic Coconut Flower Aminos
3 tablespoons olive oil

Method

Heat the olive oil in a large skillet and sauté heirloom tomatoes over medium heat.
Add dried oregano, CÓCOES Aminos, CÓCOES vinegar, CÓCOES syrup.
Toast the bread until golden brown and crispy on both sides, about 2-3 minutes per side. Season with a pinch of salt.
In a bowl, whisk together fresh chives, parsley, oregano, basil, shallots, garlic and red chili. Add lemon juice, CÓCOES Aminos and CÓCOES vinegar and olive oil until well combined.
Spread the fresh herbs mixture evenly on the bread slice.
Spread the toasted bread slices with a generous amount of burrata cheese.
Arrange the sliced heirloom tomatoes on top. Drizzle with olive oil.
Garnish with fresh basil leaves and enjoy immediately.