Burrata with Brazilian Starfish Pepper Jelly and Miso Butter Grilled Bread
A simple yet elegant dish that layers creamy burrata with the umami richness of miso butter and the sweet–tart kick of Brazilian Starfish Pepper Jelly. Grilled sourdough provides the perfect base, while the jelly’s bright flavor cuts through the richness for a balanced, indulgent bite.
Burrata with Brazilian Starfish Pepper Jelly
and Miso Butter Grilled Bread
Essentials
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1 slice sourdough bread
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Miso compound butter, at room temperature (see recipe below)
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1 (4 oz) ball burrata
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Stillfire Provisions Brazilian Starfish Pepper Jelly
Miso Compound Butter
Ingredients:
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1 lb tempered butter
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250g miso paste
Instructions:
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In a mixing bowl, fold miso paste into softened butter until smooth and evenly combined.
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Store at room temperature for immediate use, or refrigerate for later.
Plating
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Grill or toast sourdough in a cast iron skillet or on a grill until golden and crisp.
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While warm, spread with miso compound butter.
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Place burrata ball in the center of the bread. Slice open and season the creamy interior lightly with salt.
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Generously spoon Brazilian Starfish Pepper Jelly over the burrata.
Serve immediately while the bread is warm and the burrata is luxuriously creamy.
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