This may sound like an usual combo at first glance, but trust me, creamy burrata on top of spiced pumpkin bread is a perfect match. Add in some sharpness from the radishes, as well as some crunch from the crumble sprinkled on top and you’ve got an amazing fall snack. It is also an impressive dish for a dinner party, and the components can be prepped ahead of time to save time. You could even use store-bought pumpkin bread to make things even quicker.
You will have extra of the pumpkin seed crumble, but you will be glad you do (and may even wish you made a double batch) once you taste the leftovers sprinkled on top of your morning oatmeal or yogurt, or as an extra treat on top of cupcakes or ice cream .
Burrata Topped Pumpkin Bread
Prep time
Cook time
Total time
Serves: 4
Ingredients
- For the pumpkin seed crumble:
- ½ cup rolled oats
- ½ cup shelled pumpkin seeds
- 3 tablespoons brown sugar
- 3 tablespoons butter, softened
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
- For assembly:
- 4 thick slices of pumpkin bread (you can find my recipe here)
- 2 burrata balls, halved
- 2 radishes, thinly sliced
Instructions
- Preheat oven to 350 degrees F. Line a small baking sheet with parchment. In a medium bowl, stir together oats, pumpkin seeds, brown sugar, salt, cinnamon, cloves, and nutmeg. Using a fork or your hands, mix in the butter until mixture is moistened and forming small clumps. Dump unto prepared baking sheet. Bake for about 10 minutes, until golden and fragrant. Remove from oven and let cool completely.
- To assemble, place slices of pumpkin bread on a serving tray or plate. Top with burrata, then with radish slices. Sprinkle pumpkin seed crumble over the top. Serve.
- Store extra crumble in an airtight container.
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