Strawberry Burrata Toast
Warm, crisp sourdough piled with creamy burrata, sweet strawberries, and a drizzle of honey an easy 10-minute appetizer or brunch toast that tastes far more impressive than the effort it takes.
Equipment
- Skillet/grill pan or broiler
- Pastry brush
- Knife
- Cutting board
- serving board
Ingredients
- Good crusty bread sourdough is ideal it holds up to the toppings without going soggy
- 1 ball fresh burrata at room temperature
- 1 –1½ cups strawberries hulled and sliced
- Honey or balsamic glaze for drizzling
- Fresh basil torn
- Flaky salt and cracked black pepper
- Olive oil for toasting
Instructions
- Toast the bread. Brush thick slices of sourdough with olive oil on both sides and toast in a hot skillet, on a grill, or under the broiler until golden and crisp at the edges, about 2–3 minutes per side.
- Macerate the strawberries (optional but worth it). Toss the sliced strawberries with a small pinch of sugar and let them sit for 5–10 minutes. They'll release a little juice and turn glossy it makes a real difference in flavor.
- Build the toast. Tear the burrata open over each slice of warm toast, letting the creamy center spill across the bread.
- Top and finish. Layer on the strawberries, drizzle generously with honey or balsamic glaze, scatter over the torn basil, and finish with flaky salt and a few cracks of black pepper.
- Serve immediately, while the toast is still warm and the burrata is at its softest.