My Burrata Toast topped with juicy cherry tomatoes, velvety peaches, and succulent plums is a masterpiece on a plate. Each bite of this elevated cheese toast recipe is a journey through the quintessential essence of summer. With the added allure of fresh herbs and a syrupy balsamic glaze, this sourdough tartine is more than just a recipe; it's a sensorial experience that encapsulates the very soul of the season!
I’m not sure if you know this about me, but one of my favorite things to eat is cheese on toast. From my cranberry or blueberry-swirled goat cheese to cottage cheese, and classic grilled cheese to egg and cheese toast, there’s no shortage of delightfully carby, creamy combinations to enjoy.
That said, burrata on toast might just take the proverbial cheese toast cake. It’s essentially a mashup between burrata bruschetta and my stone fruit salad, so you know it’s a deliciously sweet and savory delight. Whether you opt to eat it for a lazy weekend brunch, a light WFH lunch, or as a summery appetizer, you’re sure to fall head over heels.
Boasting dreamily creamy burrata (fresh mozzarella’s extra suave cousin) and a trio of herb-flecked, balsamic-glazed summer fruits piled high on toasted sourdough, these supremely seasonal cheese toasts are not to be missed!
⭐ Why You’ll Love This Burrata Toast Recipe
Making this burrata tartine might just be the best form of summer self-care I know of. It’s bursting with aromatic flavors, divine textures, and vibrant colors; if you pay it the attention it is due, sitting down to this burrata breakfast is darn close to a spiritual experience!
But, aside from tasting like a midsummer night’s dream, this burrata toast recipe is also:
- Light & Lovely - Stone fruit, tomatoes, and burrata on toast is a dainty combination that both tastes divine and crushes hunger. As Shakespeare put it, “Though she be but little, she is fiercely satisfying]!”
- Quick & Easy - Simply toast your bread, then top with a few torn pieces of cheese, a pile of sliced summer fruits, a sprinkle of herbs and seasoning, and a quick drizzle of balsamic glaze. All in, you’ll only need to spend about 10 minutes in the kitchen to make this dreamy dish.
- Made With Only 10 Ingredients - Don’t let it fool you. A short ingredient list belies the superlative summer flavors this fruity burrata tartine holds.
If possible, I suggest getting as many ingredients as you can from your local farmer’s market. The freshness factor can’t be overlooked!
- Sourdough Bread - This tangy bread is by far my favorite to toast up and top with all my favorite fixins. If it’s a homemade slice of bread, even better! 😉 Bruschetta with burrata is also a great option for a smaller-sized snack!
- Burrata - As much as I love plain fresh mozzarella, it’s simply no match for the straciatella and cream-filled superstar known as burrata. If you haven’t tried it yet, now is as good a time as any/
- Cherry Tomatoes - I love these dainty little cherubs, but feel free to swap in the heirloom slices of your choice.
- Peaches - I adore fresh peaches and will go to great lengths to get them while they’re in season. If you’re not a fan of the fuzzy exterior, feel free to swap in nectarines — they’re nearly the same, just without the fuzz!
- Plums - With their lush, velvety skin and juicy, sweet-tart flesh, plums embody the essence of summer's bounty, offering a burst of vibrant flavor that adds a delightful complexity to the burrata toast ensemble.
- Fresh Herbs - Feel free to mix and match your favorites here. Thyme, basil, and mint are my favorites for this brunchy tartine.
- Olive Oil - If you have it, some cold-pressed fruity finishing oil would take this fruit toast from good to great.
- Balsamic Glaze - If you don’t have any on hand, simply simmer about a cup of balsamic vinegar with a few tablespoons of sugar until it’s thick and syrupy.
- Salt & Pepper - Basic seasoning is all you need when you have so many tasty flavors on one plate!
⏲️ Substitutions & Variations
- Keep it simple, sunshine! Feel free to use only peaches, plums, or tomatoes instead of piling on all three.
- No burrata? No problem! Try using ricotta instead.
- Go gluten-free. Swap in your favorite GF toast in place of sourdough to make this a celiac-friendly tartine.
This recipe has not been tested with other substitutions or variations. If you replace or add any simple ingredients, please let us know how it turned out in the comments below!
📖 Step by Step Instructions
My summery burrata fruit tartine comes together in just a few simple steps. Here’s how:
Step 1: Toast the sourdough bread slices using a toaster or a skillet. If using a skillet, lightly brush each side of the piece of toast with olive oil and toast them over medium heat until they become golden and crispy. Set the toasted bread on your serving plate.
Step 2: Prepare the toppings! If using cherry tomatoes, cut them into halves. If using peaches or plums, remove the pits and slice them into wedges or thin slices.
Step 3: Cheese + toast. Take a toasted sourdough bread slice and spread a generous amount of creamy burrata cheese on top.
Step 5: Add fruit. Place the sliced cherry tomatoes, peaches, and/or plums on top of the burrata. If you're using a combination of fruits, you can arrange them in an appealing pattern.
Step 6: Sprinkle the fresh herbs over the fruit and cheese, and drizzle some extra-virgin olive oil and balsamic glaze over the assembled burrata toast.
👩🏻🍳 Expert Tips/Expert baking tips
Here are some expert tips to ensure your burrata tartine turns out exquisitely:
- Selecting the Perfect Peaches and Plums: When choosing peaches, look for ones that yield slightly to gentle pressure near the stem and emit a sweet aroma. Opt for vibrant peaches and avoid green tinges, as they indicate underripeness. For plums, seek those that are plump and yield slightly when gently pressed. The skin should be smooth and brightly colored, avoiding any wrinkles or blemishes. Both fruits should give off a captivating fragrance at their peak.
- Ripening the Fruits: If your peaches and plums are slightly underripe, let them ripen at room temperature for a day or two. Placing them in a paper bag can expedite the process by trapping the natural ethylene gas they emit. You could also try adding roasted tomatoes onto your toast if you wanted to switch it up!
- Herb Infusion: When incorporating fresh herbs like basil or mint, tear them rather than chopping for a more rustic and aromatic presentation. As an added bonus, torn leaves don't oxidize as quickly as chopped ones. Add pickled garlic cloves or golden brown roasted garlic for an extra flavorful kick!
- Embrace Your Inner Artist: Start with a layer of burrata on the toasted bread to create a creamy base. Arrange the tomatoes, peach and plum slices in an aesthetically pleasing alternating pattern, evenly distributing the flavors across the tartine.
- Syrupy Surprise: Drizzle the balsamic glaze over the fruit slices and burrata artfully and deliberately. A little glaze goes a long way, adding a burst of acidity and complexity that ties the dish together. Hot honey, extra virgin olive oils, and a slathering of cream cheese are also some alternative options here!
- Serve Immediately: Once assembled, serve the burrata toast immediately to relish the contrast of textures and flavors at their peak sprinkled with flaky sea salt.
💭 Recipe FAQs
Once you try this ethereally creamy cheese, I have a feeling you’ll find no shortage of ways to put it to good use. It’s delightful on these tartines, added to tomato bruschetta for richness, subbed in for fresh mozzarella in caprese salads, and so much more.
You mean, the delicious fresh mozzarella shell? YUP. The shell and the soft cheese curds within are so delicious on slices of toast. Burrata tomato toast is the simple breakfast you need!
In your belly! Honestly, toast doesn’t hold up well under refrigeration, so do your best to eat the tartine promptly after assembly.
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- 1 Slice Sourdough bread
- ½ cup Cherry tomatoes, peaches or plums
- 1 Tablespoon Fresh herbs
- 1 ball Burrata
- 1 Tablespoon Olive oil
- 1 Tablespoon Balsamic glaze
- Salt and pepper
- Start by toasting the sourdough bread slices. You can do this using a toaster or a skillet. If using a skillet, lightly brush each side of the bread slices with olive oil and toast them over medium heat until they become golden and crispy. Set the toasted bread on your serving plate.1 Slice Sourdough bread
- Start preparing the toppings! If using cherry tomatoes, cut them into halves. If using peaches or plums, remove the pits and slice them into wedges or thin slices.½ cup Cherry tomatoes
- Wash the fresh herbs and gently pat them dry with a paper towel. You can use basil leaves, mint leaves, thyme, or a combination of these herbs. Chop the herbs if desired, or leave them whole for garnish.1 Tablespoon Fresh herbs
- Take a toasted sourdough bread slice and spread a generous amount of burrata cheese on top. You can either spread it with a spoon or tear the burrata into pieces and arrange them on the toast.1 Tablespoon Olive oil
- Now, place the sliced cherry tomatoes, peaches, or plums on top of the burrata. If you're using a combination of fruits, you can arrange them in an appealing pattern.
- Sprinkle the fresh herbs over the fruit and cheese, and drizzle some extra-virgin olive oil and balsamic glaze over the assembled burrata toast. Add salt and pepper to taste and enjoy!1 ball Burrata, 1 Tablespoon Balsamic glaze, Salt and pepper
- What is the best way to serve burrata? Once you try this ethereally creamy cheese, I have a feeling you’ll find no shortage of ways to put it to good use. It’s delightful on these tartines, added to tomato bruschetta for richness, subbed in for fresh mozzarella in caprese salads, and so much more.
- Are you supposed to eat the outside of burrata? You mean, the delicious fresh mozzarella shell? YUP.
- What’s the best way to store burrata toast? In your belly! Honestly, toast doesn’t hold up well under refrigeration, so do your best to eat the tartine promptly after assembly.