Make this quick and easy crispy Burrata Toast in 10 minutes for a healthy lunch or dinner on busy days. It has toasted sourdough bread slices topped with chimichurri sauce, tomato, fresh herbs, and EVOO, making a low-cost, delicious Italian meal.
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Ingredients:
2 slices sourdough bread any hard-crusted bread of your choice, or even Italian bread (For low-carb toast, use keto or low-carb bread).
Extra virgin olive oil to toast the bread. plus more for drizzling the top
6 tbsp chimichurri sauce homemade or store-bought, about 3 tablespoon per toast (or replace it with another sauce of your choice such as Italian pesto)
1 large Heirloom Tomato thinly cut into 6 slices (or another type of tomato)
2 burrata pouches one per toast — Although it is not the same, fresh mozzarella is a suitable substitute!
Freshly ground black pepper for seasoning the top
Red pepper flakes for seasoning the top
Fresh herbs fresh basil leaves, oregano, or thyme
A pinch of flaky sea salt optional, or kosher salt
How to make burrata cheese toast:
1. Heat a griddle or large cast-iron skillet over medium heat, place the sourdough bread slices onto it, and lightly drizzle with olive oil on both sides. Let it toast for 2-3 minutes per side, or until crispy and golden brown.
2. Transfer your toasted crusty bread slices to a plate. Spoon the chimichurri on top and spread it evenly. Top each toast with 3 slices of tomato and one sack of burrata. Make sure to tear open the burrata pouch to spread it out over the tomato slices.
3. Drizzle the top of the burrata with EVOO and season with pepper and red pepper flakes plus fresh herbs (plus flaky salt). Enjoy!
Recipe Notes:
How to store
If you’re planning to make your burrata toast ahead, toast the bread up to 30 minutes before serving. If it sits too long, it will become stale and hard instead of firm and crispy as a toast should be! Moreover, only place the topping right before serving; otherwise, your toast will become soggy!
Only make enough to eat right away!
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