epicurious
Cheesy Tomato Hot-Honey Toasts
Chopping the burrata for these campfire-toasted bites makes the cheese even more voluptuously creamy. Make this starter on your next camping or glamping trip.
👥 6 Servings👤 Chris Nuttall-Smith📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●pan
- ●microwave
📝 Preparation Steps
1
Mix the hot honey
2
Using a mortar and pestle, spice grinder, or a random heavy object, crush the coriander and fennel seeds into a coarse mixture. In a small saucepan or microwavable bowl, combine the crushed seeds and honey.
3
Add the chile—half of it if you’re spice-averse, or all if you like things very hot.
4
Simmer, steep, and pack
5
Set the pan over medium-high heat or microwave the bowl on high power, bring the honey mixture to a boil, then remove from the heat. Let the mixture steep for ⏱️ 1 hour, then remove and discard the chile.
6
Transfer the mixture to a leakproof condiment bottle and refrigerate or freeze. (It will keep for 2 months, frozen.)
7
Set out the fixings at camp
8
Prepare a platter with thick, sloppy slices of tomato, the cheese, hot honey, and a little dish of salt.
9
Grill the bread and serve
10
Drizzle or brush both sides of the bread slices with the olive oil, then toast each side over a fire or in a pan, watching carefully so they don’t burn. Transfer the bread to the platter and serve immediately.
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