Burrata Toast
Burrata Toast with blistered cherry tomatoes on grilled sourdough is the ultimate summer appetizer, ready in 15 minutes.
I've been making versions of this burrata toast for years. My secret is the stovetop blister. A screaming hot pan chars the tomatoes fast, concentrating their sweetness and adding just enough smokiness to stand up to the richness of the burrata.
Piled onto grilled sourdough and finished with micro greens and a drizzle of good olive oil, this comes together in 15 minutes and looks like something off a restaurant menu. Serve it as an appetizer alongside Mixed Mushroom Toast or Vegetable Tartines, or with Arugula Beet Salad for a light meal.
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Ingredient notes
- Bread: thick-cut sourdough is my first choice. The sturdy crust holds up under the burrata and tomatoes without going soggy. Italian bread or country bread also work well.
- Olive Oil: use the best quality extra virgin olive oil you can afford With so few ingredients, the oil is the flavor.
- Tomatoes: local cherry tomatoes are ideal. Look for a colorful mix of red, yellow and dark varieties for the best flavor and a beautiful presentation.
- Burrata: look for it near the fresh mozarella in the cheese section of most grocery stores.
👉 see recipe card below for exact quantities.
How to make it
- Blister the tomatoes in a screaming hot pan until charred and bursting.
- Grill the bread until golden and crisp.
- Assemble and finish with micro greens and a drizzle of olive oil.
Full details in the recipe card below.
🔪 Top tip
Pull the burrata from the fridge 30 minutes before serving. Give it time to come to room temperature and the flavor and texture are completely transformed.
Make Ahead and Storage
- Burrata toast is best assembled and served immediately.
- Blistered tomatoes can be made up to a day ahead. Refrigerate and bring to room temperature before serving.
- Once assembled, the bread will soften quickly so plan to serve right away.
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🍅 More Tomato Recipes
🍷 Wine Pairing
This Burrata Toast pairs beautifully with a bright, citrusy Chardonnay. We love it with Sea Sun Chardonnay.
FAQ
Burrata toast is an open-faced dish made with creamy burrata cheese spread over toasted artisan bread, typically topped with tomatoes, fresh herbs, and a drizzle of olive oil. It works equally well as a burrata appetizer, a light lunch, or a simple dinner.
Thick-cut sourdough is the best choice because its sturdy crust holds up under the burrata and toppings without going soggy. Italian bread or country bread are good alternatives.
The blistered tomatoes can be made up to a day ahead and refrigerated. Assemble the toasts just before serving since the bread will soften quickly once topped.
Fresh Mozzarella, ricotta, or mascarpone will work in a pinch, though none of them have burrata's signature creamy center.
Unopened burrata will keep until its sell-by date. Once open, use it the same day for the best flavor and texture.
Absolutely. It's one of the easiest and most impressive appetizers you can put together for a crowd. Slice the toasts into smaller pieces for easy sharing.
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Burrata Toast recipe
Creamy burrata on grilled sourdough, topped with blistered cherry tomatoes and micro greens. An easy, elegant appetizer or light meal ready in 15 minutes.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 4 slices sourdough bread
- ¼ cup olive oil, divided
- 20 cherry tomatoes
- ½ tablespoon garlic powder
- 12 oz burrata cheese
- ½ cup micro greens or arugula
- salt and pepper to taste
Instructions
- Place half of the olive oil in a large sauté pan and heat over medium high heat.
- Add tomatoes and garlic seasoning and cook, moving pan often, for 8 to 10 minutes or until tomatoes have blistered and charred.
- Brush remaining olive oil on each side of bread and toast in pan or under the broiler until golden and crisp.
- Place toast on serving platter. Use a fork to break open the burrata and spread it across each slice of bread.
- Top with blistered tomatoes and micro greens, Season with salt and pepper to taste and drizzle with olive oil.
Notes
- Tomatoes: Cherry tomatoes work best, but heirlooms are a great choice in peak summer. Look for a colorful mix for best presentation.
- Burrata: Pull the burrata from the refrigerator 30 minutes before serving. Cold burrata is firm and bland. Room temperature is where the flavor and creaminess really open up.
- Make it spicy: a drizzle of hot honey or a pinch of red pepper flakes adds a nice kick.
- Make it sweet: a drizzle of balsamic glaze over the finished toast is a classic finish.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 439
- Sugar: 21.9 g
- Sodium: 881.1 mg
- Fat: 12.6 g
- Carbohydrates: 50.4 g
- Protein: 37.5 g
- Cholesterol: 15.3 mg
This Burrata Toast is one of my favorite things to eat in the summer. The creamy cheese pairs perfectly with vine ripe tomatoes. We can't get enough! And it's so easy to make!!