A no-cook party starter with Small Batch's Olive Oil-Infused Sundried Tomatoes and Stoneground Yellow Chilli and Honey Mustard.
Ingredients
| Ingredient | Amount |
|---|---|
| Baguette, sliced into 12 rounds | 1 |
| Olive oil, for toasting | 2 tbsp |
| Small Batch Stoneground Yellow Chilli and Honey Mustard | 4 tbsp |
| Small Batch Olive Oil-Infused Sundried Tomatoes, chopped | 6 tbsp |
| Fresh burrata or ricotta | 100 g |
| Fresh basil leaves, torn | 8 |
| Flaky salt | 0.25 tsp |
Method
- Toast the bread: Brush baguette slices with olive oil and toast until golden and crisp on both sides.
- Spread the mustard: While warm, spread a thin layer of Honey Mustard on each slice.
- Add cheese and tomatoes: Top each slice with burrata/ricotta, then pile on Sundried Tomatoes.
- Garnish and serve: Finish with torn basil and flaky salt. Serve immediately at room temperature — no further cooking needed.
Tip: This is entirely assembly-based, so use good-quality bread and cheese since they carry most of the flavor.
