Burrata Toast

Charred sourdough bread smothered with burst cherry tomatoes, creamy cool burrata and drizzled with luscious balsamic glaze are all makings of the perfect summer appetizer – Burrata Toast.

Burrata Toast

If you haven’t already turned off your stove in lieu of the grill, then you should do so now. Soaring temperatures outdoors turn air conditioned indoor spaces into mandatory cooling zones we all need as a respite. Let’s keep the heat outside where it belongs.

And I’m not talking about a nightly menu of grilled hot dogs and plain cheeseburgers. We’re filling our dinner table with juicy seared steaks, grilled vegetables, green goddess chicken salad and easy Grilled Burrata Toast – my new favorite spin on a summery burrata appetizer (although you can never have too many burrata recipes).

Ingredients in Burrata Toast

Bread. A hearty artisan bread is the only loaf sturdy enough to stand up to the high heat of a grill. Use unsliced sourdough (my favorite), ciabatta, or a dense Italian loaf.

Olive oil. Any kind will do. You can also use canola or avocado oil.

Garlic. A couple big garlic cloves should work to infuse juuust enough garlic flavor into each bite.

Tomatoes. Cherry tomatoes are what you want to use. When they get hot and charred their inner juices make a sauce you don’t get with regular tomatoes.

Burrata. Do we need to talk about burrata? It’s creamy. It’s delicious. And the perfect summery cheese to spread on hot toasted bread.

Petite sweet peppers. These aren’t mandatory but I love the acidic bite these add to our burrata toast. A cross between a peppaadew pepper and a bell pepper, these cuties are one of my favorite additions to salads and pastas. You can find them here.

Balsamic Glaze. This is one of the greatest shortcut inventions on the planet. Babysitting balsamic vinegar on the stove while is transforms into a syrupy thick oblivion does not sound like my idea of fun. Buying it in a convenient squeeze bottle does. These days you can find it at just about any grocery store.

Maldon salt. This stuff gets sprinkled as a finishing salt on just about everything I make. A box lasts me almost a whole year.

Let’s make Burrata Toast

Grill the tomatoes. Add the tomatoes to a large piece of foil. Drizzle with olive oil. Sprinkle with lots of salt and pepper. Place another piece of foil on top and form into a package. Cut a small slit in the top. Place on the grill. Cook until tomatoes are starting to char and burst, about 10-15 minutes.

Grill the toast. While the tomatoes cook, drizzle the toast with olive oil. Sprinkle with salt and pepper. Grill toast until slightly charred, about 1 minute. Flip and grill on the other side. When the toast comes off the grill, rub the raw garlic clove on top of the toast.

Assemble. Carefully take the top piece of foil off the tomatoes. Use a fork to smash the tomatoes. Spoon a good bit of the smashed potatoes on each piece of toast. Tear the burrata and nestle it on top. Top with a few peppers. Drizzle with balsamic glaze. Sprinkle with salt.

Eat. And enjoy.

Tips and Tricks for Recipe Success

• Watch the toast! It will burn very easily, sometimes I find 30 seconds is enough to char it.
• Make sure you cut a slit in the foil to let steam escape.
• Be careful when smashing the cherry tomatoes, they will be VERY hot and may splatter juice.

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