‘The Pioneer Woman’ Ree Drummond’s Burrata and Spring Vegetable Toast Will Make You a ‘Star’ at Your Next Dinner Party

The Pioneer Woman prepared a delicious spring dinner. Here’s how to make Ree Drummond’s burrata and spring vegetable toast.

Ree Drummond’s burrata and spring vegetable toast

Ree Drummond and Sam Champion talk about her latest dish on Good Morning America.
Sam Champion and Ree Drummond | Lorenzo Bevilaqua/Disney General Entertainment Content via Getty Images

Drummond says this is a “beautiful” appetizer. She starts this dish by grilling vegetables. She places asparagus and red bell peppers in a bowl and drizzles olive oil on top. She then sprinkles salt and pepper and tosses the asparagus and bell peppers in the olive oil, salt, and pepper mixture. Next, Drummond places the vegetables on a grill. This is the perfect meal if you’re looking for some of Drummond’s best vegetable dishes.

For the next step, Drummond makes toast. She says her recipe is inspired by toast she had during a meal with her daughter, Alex, and Mauricio Scott, Alex Drummond’s husband. She says the toast was so good that she could have had it for the main course.

Preparing the burrata and spring vegetable toast

Drummond prepares slices of sourdough bread by drizzling them with olive oil. “Whenever you make like a bruschetta type of toast, you definitely want to have a big surface area,” advises Drummond during The Pioneer Woman show.

Next, Drummond places the pieces of bread on the grill with the oil-side down.  She says you’ll have to arrange the bread so that it fits alongside the vegetables. “I just have to rearrange and figure out the puzzle here,” says Drummond. She makes sure to drizzle the other side of the bread with olive oil and sprinkle it with salt and pepper.

After this, Drummond says the job is to basically “babysit” the vegetables and the toast, so they don’t burn. She says this part of the preparation stage takes roughly four to five minutes. She says it’s important to turn the vegetables and flip the toast.

Once the vegetables are grilled, Drummond removes them. “I just think something magical happens whenever you grill vegetables. They just turn into this kind of otherworldly substance. I just love them. A platter of grilled vegetables is my idea of a good time,” jokes Drummond.

Assembling the vegetable toast

Next, Drummond assembles the toast. She gets excited about this part because she says she has a beautiful platter that looks like it was designed just for this occasion. (It looks like the platter was from her Walmart Pioneer Woman collection.) Since the pieces of toast are large, Drummond says this appetizer could probably serve eight people.

For the finishing touch, Drummond drizzles pesto from a pouch on top of the bread slices. She says you can spoon pesto onto the bread, but she’s a fan of the squeeze pouch. “I love a squeeze pouch!” she exclaims during her cooking demonstration. She says some of the pesto should go on the bread and some should go on the plate for presentation.

Drummond uses a spatula to spread the pesto across the bread. She recommends using a generous amount. “Don’t be shy with pesto. I think that is one big pesto mistake that people make. They just put a little dab when really you just need to go for it.

Next, Drummond takes out the burrata and places a whole piece onto each slice of bread. “Burrata is an amazing cheese, and it’s stuffed cheese, so it’s fresh mozzarella and it’s stretched and stuffed with a really creamy mozzarella-like cheese, but it’s super soft, and basically the second you cut into it with a fork or knife it just falls apart and it’s amazing,” says Drummond. “If you love fresh mozzarella, burrata is even better.”

Drummond says this appetizer is so delicious you’ll be a “star” at your next dinner party. You can find the complete ingredients list and directions here.

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