Picture-perfect lunch, dinner, appetizer or even entrée – what’s not to love about juicy summer tomatoes, creamy and salty burrata, crunchy garlic rubbed toast and a fresh, grassy extra virgin olive oil!
This is simplicity and perfection all in one! The components are a match made in heaven and I can eat this three times a day all summer long with fresh tomatoes from the Farmers Market. This version uses a fruity, nutty and rich unflavored EVOO called Nocellara from Sicily, but BE BRAVE and use a flavored oil like Basil, Tuscan Herb or Lemon too.
If you can’t find burrata, a good, creamy, fresh mozzarella will taste fabulous here too.
So, visit your local farmer today, and enjoy this summer delight!
Burrata Tomato Toast
(* indicates my preferred ingredients – see notes for alternatives)
8 thick slices crusty bread
4 tablespoons O&V Roasted Garlic oil *
2-3 cloves of garlic for rubbing on toasts
Salt and pepper to taste
8 oz torn burrata
1 lb tomatoes, sliced (see Chef Note)
¼ cup O&V Nocellara EVOO * (more for drizzling)
½ teaspoon O&V Fleur de Sel or other flaky salt *
2 tablespoons fresh oregano or thyme leaves
Drizzle of O&V Aged Balsamic *
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Brush the roasted garlic oil on both sides of the slices of bread, season with salt and pepper and bake in the oven for 10-12 minutes until golden and crisp. Remove from the oven and carefully rub the toasts with the cloves of garlic while they are still hot.
Allow to cool before topping with the tomatoes.
In a large flat dish gently toss the sliced tomatoes with the Nocellara oil and flaky salt and let sit for 5 minutes.
Top the toasts with the tomato slices (including some of the collected juices) and the torn burrata.
Sprinkle with additional salt, a drizzle of Nocellara as well as some fresh oregano or thyme leaves. Finish with a drizzle of Aged Balsamic and a few grinds of fresh cracked pepper
Active time: 18 minutes Total Time: 18 minutes
The best time to make these is obviously during tomato season, when you can use heirloom and beefsteak tomatoes. If you decide to make them at other times of the year (as I do), cherry tomatoes are an awesome alternative as they are more consistently sweet and juicy versus other tomatoes.
* Nocellara Unflavored EVOO is one of my all-time favorites but you can use your favorite high quality EVOO. The flavor of the oil really comes through so please be sure to use a really good oil. You can also use a flavored oil like Basil EVOO or Tuscan Herb EVOO to change things up a little.
The Roasted Garlic Oil gives the toasted bread wonderful complementary flavor, but feel free to use a plain oil and a little extra garlic to rub on after
The flaky, mildly salty Fleur de Sel is delicate and delicious, but any flaky salt will do.
All highlighted products are available at Oil & Vinegar stores.
Categories: Entrée, Appetizer, Soups & Salads, Easy Lunch, EVOO, Unflavored EVOO, Snacks & Sides, Nocellara EVOO, Roasted Garlic Oil, Fleur De Sel, Gold Balsamic, Aged Balsamic, Balsamic Glaze, Tomato Burrata Toast, Tomato Bruschetta, Italian Appetizer,