Tomato Burrata Toast

Four thick slices of sourdough are brushed with olive oil and toasted until crisp and golden, in a skillet, toaster oven or under the broiler.

Eight ounces of burrata are torn rather than sliced, so the soft centre spills over the warm bread, and the dressed tomatoes go on top while everything is still warm.

How to Make It

1. Bread toasted

   Brush the bread with 1 tbsp olive oil and toast in a skillet, toaster oven or under the broiler until crisp and golden.

2. Tomatoes dressed

   Toss the tomatoes with the remaining olive oil, salt and pepper.

3. Burrata torn on

   Tear the burrata and divide it among the warm toast slices.

4. Finished

   Spoon the tomatoes over the burrata, scatter with basil and finish with a light balsamic-glaze drizzle.

Success Tips

• Cut the bread thick; thin slices go soggy under burrata.
• Take the burrata from the fridge as the bread toasts, not before.
• Spoon the tomatoes on with a slotted spoon so the juice stays in the bowl.

Ingredient Notes

Burrata

Eight ounces, torn by hand over the warm toast.

Cherry tomatoes

A cup and a half of red and yellow, halved for colour.

Balsamic glaze

A tablespoon, drizzled lightly at the end.

Why This Recipe Works

• Toasting in oil gives a crisp surface that holds up under the wet toppings.
• Tearing the burrata exposes the creamy inside instead of sealing it in.
• Dressing the tomatoes first seasons them and draws out a little juice.
• A light balsamic drizzle adds acidity without soaking the bread.

Serving Ideas

Serve on a board straight after assembly, cut in half if they are for sharing.

Storage and Reheating