Anchovies, Chilli, Burrata on Raisin Toast 

Anchovies, Chilli, Burrata on Raisin Toast


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I love the salty-creamy-crunchy-spicy-sweet flavour profile of this. The raisins in the toast provide a surprising sweet contrast to the milky, creamy burrata, along with the salty pungency of the anchovies. The heat in the chili padi also helps break up the monotony of the heavy cheese, making this dish seem (SEEM) less rich than it is. This is definitely an indulgent toast, and I do feel like life is quite a celebration when I make this, even if it’s just to devour by myself, in front of the Netflix Screen…


  • 2 Slices of Raisin Bread

  • 1 small ball of Burrata

  • 6 slivers of good quality anchovies

  • Chili padi, snipped into tiny rings

  • Black Pepper

  • Lemon Zest

  • Extra Virgin Olive Oil


  • Drizzle some EVOO on your sliced bread and toast until golden brown.

  • Arrange your toast on your serving plate. Take your burrata ball and tear it into half, gently draping each half onto one toast. Arrange 3 slivers of anchovy on each toast, over the cheese.

  • Zest some lemon and place a few rings of chili padi over your burrata. A good grating of black pepper and a final drizzle of Extra Virgin Olive Oil. Et Voila. 

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