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Mediterranean Breakfast Burrata Platter

Italian soft cheese burrata is the ideal spread for your morning toast.

Who says burrata is just for summer tomatoes (or dinner for that matter)? For a hearty Mediterranean meat-free breakfast that's not your standard fare of eggs, bring out the burrata! It's a semi-soft white cheese made from mozzarella and cream. Once you cut into the cheese, the center oozes a soft creamy cheese and is perfect for spreading on bread.

When choosing the perfect bread for this recipe, opt for a whole grain version with interesting nuts or seeds, that's rich with extra fiber. And if you want to go extra-Mediterranean, toast it in the oven topped with some olive oil and garlic—it's the perfect option for a lazy brunch.

If you're planning to have this breakfast on a weekday, pre-roast the butternut squash a night or two before.

Makes 4 servings


2 cups butternut squash cubes
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
4 whole grain bread slices
One 8-oz ball burrata
1 cup microgreens
2 Tbsp pumpkin seeds
Balsamic vinegar

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How to Make It

  1. Preheat oven to 400°F. Place the butternut squash in a medium bowl, drizzle with extra virgin olive oil, and sprinkle with salt and pepper. Toss to coat. Spread out in a single layer on a lined baking sheet. Roast butternut squash for 30 to 35 minutes, flipping squash halfway through. Squash is ready when fork tender and lightly browned in some areas.
  2. Toast the bread. Cut slices in half and place on a large platter with burrata and butternut squash. Top with microgreens, pumpkin seeds, and a drizzle of balsamic vinegar.

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Carlene Thomas RDN, LD is a registered dietitian, nutritionist, and culinary creator. Read more