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If you've never had crispy capers, now is the time. Especially if you are a salty bitch like me and live for savory food. I could almost eat the capers by themselves, and I might at some point, but for now, they take this toast to new levels.

This toast starts with beautiful bread, fried up with butter until golden brown, then smothered with basil pesto (I used store-bought, but you could certainly make it if you have some basil to use), then layered with the sauteed zucchini ribbons, burrata, chili vinaigrette, crispy capers, and garnished with green onion, dill, and lemon zest but those are optional. I just love to garnish everything up.

These toasts come together in about 15-20 minutes and are perfect for lunch, appetizers, or as part of a dinner spread. Really however you are feeling.

The combination of flavors and textures in this dish creates a symphony of taste that is both satisfying and addictive. The creaminess of the burrata cheese pairs perfectly with the freshness of the zucchini, while the crispy capers add a delightful crunch.

The basil pesto provides a herbaceous aroma and the chili vinaigrette adds a subtle kick of heat to balance the richness of the cheese.

Furthermore, this dish is well-balanced and has a variety of different textures, from the crunch of the toasted bread to the softness of the cheese and zucchini, making it a satisfying and filling meal.

Overall, the combination of fresh ingredients, creamy cheese, and balanced seasoning creates a harmonious dish that is both tasty and satisfying.


Bread Toasted with Butter

Chili Vinaigrette: A chili vinaigrette is a sauce made from a combination of chili peppers, vinegar, oil, and other seasonings. It is a versatile dressing that can be used to add a tangy, slightly spicy flavor to a variety of dishes.

To make chili vinaigrette, chili peppers are typically minced or chopped and combined with vinegar, oil, and other ingredients such as garlic, honey, lime juice, or soy sauce. The ingredients are whisked together until emulsified, creating a smooth and flavorful sauce.

Chili vinaigrette can be used as a dressing for salads, as a marinade for meats or seafood, or as a dipping sauce for vegetables or spring rolls. It can also be drizzled over grilled or roasted vegetables, or used as a finishing sauce for soups or stews.

Basil Pesto: Basil pesto is a sauce that originated in Genoa, Italy, and is made primarily of fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. Traditionally, the ingredients are pounded together using a mortar and pestle to create a smooth paste.

Basil pesto has a bright green color and a fragrant, herbaceous flavor that is both savory and slightly sweet. It is a versatile condiment that can be used as a sauce for pasta dishes, as a spread for sandwiches and wraps, as a dip for vegetables, or as a topping for meats, seafood, and vegetables.

Basil pesto is typically made with fresh basil leaves, but variations can include other herbs like parsley or cilantro, as well as different types of nuts like almonds or walnuts. Some recipes also call for lemon juice, which adds a tangy flavor to the sauce.

Overall, basil pesto is a delicious and easy-to-make sauce that adds a burst of flavor to any dish. It's also a great way to use up an abundance of fresh herbs and can be stored in the fridge or freezer for later use. Cripsy Capers: Crispy capers are a flavorful and crunchy garnish that can add texture and salty flavor to a variety of dishes. Capers are small, pea-sized buds that come from a Mediterranean shrub and are often used in cooking, particularly in Mediterranean cuisine.

To make crispy capers, capers are first drained and rinsed to remove excess salt. Next, they are patted dry with paper towels to remove any remaining moisture. The capers are then fried in hot oil until they become crispy and golden brown, which typically takes just a few seconds.

The frying process causes the capers to open up and become crunchy, which intensifies their flavor and adds a pleasant texture to the dish. Once they are fried, the capers can be used as a garnish for a variety of dishes, such as salads, pasta dishes, fish, or roasted vegetables.

Crispy capers are a simple but delicious way to elevate the flavor and texture of a dish. They add a unique crunch and salty flavor that can complement a range of flavors and ingredients.

Burrata cheese: Burrata cheese is a type of Italian cheese that is made from mozzarella and cream. It originated in the region of Puglia in Southern Italy and has become popular all over the world.

To make burrata cheese, the cheese maker first creates a thin sheet of mozzarella cheese, which is then filled with a mixture of fresh cream and small pieces of leftover mozzarella cheese, known as "stracciatella." The sheet is then folded and sealed to form a small pouch, which is typically shaped into a ball.

When you cut into burrata cheese, you'll see a creamy, soft interior that has a texture similar to ricotta cheese. The outer layer is still made of mozzarella, which gives the cheese its signature texture and mild flavor.

Burrata cheese is often served as a fresh cheese, typically drizzled with olive oil, sprinkled with salt and pepper, and served with crusty bread or alongside fresh vegetables like tomatoes and basil. It can also be used in a variety of dishes, such as salads, pasta dishes, and pizzas, where the creamy texture and mild flavor add richness and depth to the dish.



Makes 2 toasts

Chili Vinaigrette:

  • 1/4 cup olive oil

  • 1 tbsp apple cider vinegar

  • 1 tbsp chili onion crunch

  • 1 small clove of garlic, grated or pressed

  • salt and pepper

Cripsy Capers:

  • 2 tbsp olive oil

  • 2 tbsp capers, drained


  • 2 zucchini, thinly sliced on a mandoline

  • 2 pieces of buttery toast (I used local bread from Nonna Mercato)

  • 2 balls of burrata

  • 1/4 cup basil pesto, store-bought or homemade

Optional Garnishes:

  • sliced green onion

  • dill

  • lemon zest


Start by making the vinaigrette. Add the olive oil, apple cider vinegar, chili onion crunch, garlic, salt, and pepper to a bowl. Mix well with a fork. Set aside.

Then make the crispy capers. Add the olive oil to a frying pan over medium-high heat. Once hot, add in the drained capers and cook, tossing occasionally for about 5-8 minutes until the capers burst open and start to turn brown. The oil will be sizzling and the capers will be popping. This is good. Then drain the capers on a paper towel and set aside to crisp up even more.

In the same frying pan with the caper oil, lower the heat to medium and add your zucchini ribbons, working in batches if necessary. Season with salt and pepper. Cook for 3-5 minutes put to side until their liquid is released and they are becoming more translucent. Then set aside.

In the same pan, add some butter and toast up your bread.

Then build your toasts. For each toast, spread 2 tbsp pesto, then half the zucchini ribbons, 1 ball of burrata, tore open, a generous drizzle of the chili vinaigrette, crispy capers, and any of the optional garnishes. Season with salt and pepper and enjoy!

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