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.

Course Appetizer

Cuisine American

Keyword burrata toast, grilled bruschettaa

Prep Time 10

Cook Time 15

Total Time 25

Servings toast

Calories 202kcal

Author Nicole

Cost $20

Equipment

1 Grill

Ingredients

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

Instructions

Preheat the grill to a medium-high heat. I like it to be around 475 degrees.
Tear two large pieces of foil, about 14x14 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.

Nutrition