Grilled Sourdough, Burrata & Arugula Chermoula

INGREDIENTS

DIRECTIONS

Arugula Chermoula

1. Add arugula, cilantro, parsley, garlic, cumin, coriander, paprika, lemon zest, lemon juice, and red wine vinegar to a blender.
2. Stream in the olive oil and blend until smooth but still slightly textured — you want body, not a thin purée.
3. Season generously with salt and black pepper. Taste and adjust acidity if needed.
4. Set aside at room temperature. Can be made up to 4 hours ahead — the flavour deepens as it sits.

Roasted Cherry Tomatoes

1. Preheat oven to 400°F (205°C).
2. Toss cherry tomatoes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
3. Roast 12–15 minutes until blistered and just beginning to burst. They should hold their shape but be soft and jammy inside.
4. Use warm — not hot — at time of plating.

Grilled Sourdough

1. Brush both sides of sourdough lightly with olive oil.
2. Grill over high heat or in a ridged cast iron pan until nicely charred with defined grill marks, about 2 minutes per side.
3. While still warm, rub the top surface once with the cut side of the garlic clove.
4. Use immediately — the bread should be hot when the burrata hits it.

Build & Plating Sequence

Chermoula Base

Spoon a pool of arugula chermoula onto the plate first. This anchors the toast and adds colour beneath it

Sourdough

Lean the grilled toast slightly against the plate edge or board for height. Hot from the grill.

Burrata

Tear the burrata and place generously over the bread. Let it open naturally so the cream spills — don’t arrange it.

CHERMOULA & Tomatoes

Spoon chermoula over the burrata. Scatter warm roasted tomatoes across the top and around the plate.

Finish

Flaky salt, cracked black pepper, lemon zest, a drizzle of olive oil, and a few fresh arugula leaves or microgreens.

Thoughts?

We’d love to hear your thoughts, ideas and comments on this recipe.