Ingredients:

  • 1 tablespoon unsalted butter
  • 1 large firm apple (Honeycrisp or Gala), cored and thinly sliced
  • 1 teaspoon packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 2 thick slices crusty sourdough or country loaf
  • 1 tablespoon extra virgin olive oil
  • 8 oz (225g) burrata cheese ball, well-drained
  • 1/4 cup roughly chopped walnuts
  • 2–3 tablespoons honey (for drizzling)
  • 1 teaspoon fresh thyme leaves (optional)

Instructions:

  1. Toast the chopped walnuts in a dry non-stick skillet over medium heat until fragrant, about 3 minutes. Remove immediately and set aside.
  2. Melt the butter in the same skillet. Add the apple slices, brown sugar, cinnamon, and salt. Sauté gently for 5–7 minutes, turning occasionally, until apples are tender but still hold their shape. Remove from heat and keep warm.
  3. Brush both sides of the sourdough slices lightly with olive oil. Toast the bread until golden brown and crisp on the outside, using a toaster, grill pan, or oven broiler.
  4. Place the toasted bread onto serving plates. Tear the burrata ball gently into large, rustic pieces and distribute evenly over the warm toast slices.
  5. Spoon the warm honey-cinnamon apples over the burrata layer.
  6. Scatter the toasted walnuts and fresh thyme leaves (if using) over the top. Finish with a generous, artistic drizzle of honey across the entire creation. Serve immediately.