Burrata Tomato Toast is the perfect breakfast, lunch or dinner to enjoy during the end of tomato season!
I’m ALMOST ready for fall… almost. But seeing as how I spent the weekend at my most favorite farmers market, and there are still tomatoes and strawberries coming out of every corner, I’m still functioning as if it’s summer.
A few years back, while we were in Peru, we stumbled across the cutest cafe called El Pan de la Chola and poked out heads in. In typical form, we had just finished one meal, weren’t even remotely hungry, but ended up ordering a handful of things on the menu because the cafe was churning out the most beautiful bread of all times. One of the combos couldn’t have been more on brand – burrata, tomato, toast, thyme, salt and pepper. It was perfection. The burrata was creamy and salty and everything I could have ever asked for in life. The itty bitty tomatoes were super sweet – just like the ones at the market this month! And I’ve been making it on repeat ever since. Between this and my avocado toast obsession, chances are I might just turn into a giant piece of bread at any moment. Whatever… I’ll deal.
Burrata Tomato Toast
- 2 thick pieces of bread
- 3 tablespoons olive oil plus extra as needed
- 1 clove garlic
- 1 pint cherry tomatoes
- 1 ball burrata cheese
- fresh basil
- Kosher salt and freshly cracked black pepper
- Preheat the oven to 400 degrees F. Drizzle the bread with the olive oil on both sides and place on a baking sheet. Bake for 10 minutes until toasted.
- Once toasty, remove the bread from the oven and carefully rub the garlic clove on top of the bread to infuse it with a little garlic flavor.
- Drizzle the cherry tomatoes with olive oil and season with salt and pepper. Transfer to the oven and roast for 10-ish minutes until bursting.
- Slather a big giant spoonful of burrata on top of the pieces of toast with the burst cherry tomatoes.