Burrata Toast with Roasted Tomatoes & Basil Drizzle
Equipment
- grill pan or skillet
- blender or a mortar and pestle
Ingredients
Toast:
- 2 thick slices of sourdough or rustic bread
- 1 clove garlic, halved
- 1 tbsp olive oil (15 ml)
Roasted Tomatoes:
- 1 cup cherry or grape tomatoes, halved (150 g)
- 1/4 tsp dried oregano
- 1 tsp olive oil
- 1/4 tsp black pepper
- 1/2 tsp salt
Basil Drizzle:
- 1/4 cup fresh basil leaves (10 g)
- 1 tsp lemon juice
- 1 tbsp olive oil (15 ml)
- 1/4 tsp salt
Assembly & Garnish:
- 1 ball burrata cheese, torn into pieces (4 oz/ 113 g)
- freshly cracked black pepper
- 1/4 tsp flaky sea salt
- fresh basil leaves, torn or whole, for garnish
- 1 tsp balsamic glaze (optional)
Instructions
Roast the Tomatoes
- Set your oven to 400°F (200°C) to preheat.
- Toss the halved tomatoes in olive oil, season with salt, black pepper, and oregano.
- Arrange them on a baking tray and roast for 15–20 minutes, or until they're tender and slightly browned around the edges.
Toast the Bread
- Warm a grill pan or skillet over medium heat.
- Lightly brush both sides of the bread slices with olive oil. Toast for 2–3 minutes on each side, or until crisp and golden.
- While the bread is still hot, rub the top of each slice with the cut side of a garlic clove for a boost of flavor.
Prepare the Basil Sauce
- Use a small blender or a mortar and pestle to combine basil leaves, olive oil, lemon juice, and a pinch of salt. Blend until smooth and vibrant.
Put Together the Burrata Toast
- Lay out the toasted bread on a serving plate.
- Gently tear the burrata and spread it across the bread slices.
- Spoon the roasted tomatoes on top.
- Finish with a drizzle of the basil sauce and balsamic glaze, if desired.
- Sprinkle with flaky salt and a crack of fresh black pepper before serving.
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