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.
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.
- Swap out sourdough for a hearty Italian or other artisan loaf
- Use peppadew peppers instead of mini sweet peppers
- If you can’t find burrata, you can spoon dollops of whole milk ricotta on top of the toast
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.
- 2 cups cherry tomatoes
- 1/4 cup olive oil, divided
- 2 large garlic cloves, one finely minced and one left whole
- 1 loaf hearty sourdough bread
- 1 1/2 tsp kosher salt, divided
- 8 oz burrata
- 1/4 cup balsamic glaze
- 1/4 cup sweet mini peppers or sliced peppadew peppers
- maldon salt for garnish
- 1 Grill
- Preheat the grill to a medium-high heat. I like it to be around 475 degrees.
- Tear two large pieces of foil, about 14×14 inches. Add the tomatoes to one piece of foil. Drizzle with one tablespoon olive oil and sprinkle garlic and 1/2 tsp salt. Place the second piece of foil on top. Fold the two pieces together to form 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.
- While the tomatoes cook, drizzle the toast on both sides with remaining olive oil. Sprinkle with remaining salt and a little bit of freshly cracked black 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 whole raw garlic clove on top of one side of the toast.
- Carefully take the top piece of foil off the tomatoes. Use a fork to smash the tomatoes. Spoon a good bit of the smashed tomatoes on each piece of toast. Tear the burrata into pieces and nestle it on top of the toast and tomatoes. Top with a few peppers. Drizzle with balsamic glaze. Sprinkle with maldon salt.
- Swap out the mini peppers for sliced peppadew peppers
- Sliced pepperoncini
- Use ciabatta instead of sourdough