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