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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add beans, and cook until crisp tender, about 3 minutes. Drain, and immediately run under cold water to stop cooking. Drain well.

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  • Heat grill to medium-high, and oil grates. Brush bread on both sides with oil; grill, turning once, until beginning to crisp, 2 to 3 minutes. Remove from grill, and let cool slightly. Rub 1 side of each piece of toast with garlic.

  • Meanwhile, slice green beans in half on the bias, and transfer to a large bowl. Toss green beans with half the vinaigrette and the chopped dill. Season with salt and pepper.

  • On a serving platter, break up burrata with a knife or a spoon. Flatten the cheese, and spread it out. Season with salt and pepper.

  • Pile green beans on top of burrata, drizzle with remaining dressing (or serve it on the side), and top with walnuts, a sprinkle of gochugaru if desired, and dill sprigs. Serve with grilled toast.

Tips

Recipe by Laura Rege.

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