Whipped Burrata & Nori...Whipped Burrata & Nori Toast with Yuzu Kosho Honey

A sophisticated blend of creamy Italian burrata and Japanese umami, brightened with citrus-chili honey on charred artisanal sourdough.

Ingredients

Cooking Instructions

1. 01

   Heat a cast-iron skillet over medium-high heat. Drizzle the sourdough slices with olive oil and toast until deeply charred and golden on both sides.

2. 02

   Place the burrata in a small chilled bowl. Use a whisk or fork to vigorously whip the cheese—breaking up the stracciatella and the outer skin—until it reaches a smooth, spreadable consistency.

3. 03

   In a separate small ramekin, whisk together the wildflower honey and yuzu kosho until the paste is fully incorporated and the honey is glossy.

4. 04

   Spread the whipped burrata generously onto the warm sourdough, using the back of a spoon to create small wells on the surface.

5. 05

   Drizzle the yuzu kosho honey over the burrata, allowing it to pool slightly in the wells.

6. 06

   Garnish with a fine shower of kizami nori, toasted sesame seeds, and a finishing touch of flaky Maldon salt. Serve immediately while the toast is warm.