Ingredients
Method
Step 1: Bring Burrata to Room Temperature
- Remove burrata from refrigerator. Leave in its packaging at room temperature for 20–25 minutes before assembling. Do not skip this step
Step 2: Prep and Dry Your Tomatoes
- Rinse cherry tomatoes under cold water. Spread on paper towels or a clean kitchen towel and pat completely dry on all sides. Let rest at room temperature for 10 minutes to allow surface moisture to evaporate.
Step 3: Roast the Tomatoes
- Preheat oven to 400°F. Toss dried tomatoes with 1½ tablespoons extra virgin olive oil and red pepper flakes. Do NOT salt yet. Spread in a single layer on a rimmed baking sheet — do not crowd them. Roast for 18–22 minutes until tomatoes are blistered and jammy, with caramelized edges and slightly collapsed skins. They should look wrinkled and intensely colored, not mushy. Remove from oven and immediately season with Maldon salt and cracked black pepper. Let cool slightly (about 5 minutes).
Step 4: Toast the Sourdough
- While tomatoes roast, heat a cast iron skillet over medium-high heat until hot (about 2–3 minutes). Brush both sides of each sourdough slice with 1 tablespoon of the olive oil total. Place bread in hot cast iron and press gently. Toast for 90 seconds per side until deeply golden with clear grill marks. Do not move it during that 90-second window.
Step 5: Garlic Rub
- Immediately as bread comes off the heat, rub the cut side of a garlic clove firmly over the top surface of each hot toast slice. The heat does the work — do not press so hard you tear the bread.
Step 6: Finish the Toast with Oil
- Brush a small amount of the remaining olive oil over the garlic-rubbed surface. This is your finishing oil, not your cooking oil.
Step 7: Layer the Toast
- Working quickly:
- Lay roasted tomatoes over each toast slice, distributing evenly
- Drain burrata gently from any liquid and tear into pieces over the tomatoes
- Scatter fresh basil leaves over the burrata
- Pinch and scatter red pepper flakes and Maldon salt from above
- Drizzle balsamic glaze in a thin line across the toast
- Add a final drizzle of extra virgin olive oil
- Optional: finish with hot honey drizzle immediately before serving
Step 8: Serve Immediately
- This is a serve-immediately dish. Transfer to a plate or wooden board and bring directly to the table.
Notes
Make Ahead: You can roast the tomatoes up to 2 days in advance and refrigerate. Bring to room temperature before using. Do not assemble the toast ahead of time — it will go soggy.
Storage: Assembled toast does not store well. Leftover roasted tomatoes store in an airtight container in the refrigerator for up to 3 days. Unused burrata should be kept in its original liquid in the fridge and consumed within 2 days of opening.
Substitutions:
- No burrata? Use fresh ciliegine or fresh mozzarella (flavor will be milder)
- No sourdough? Ciabatta works well
- No balsamic glaze? Do not use plain balsamic vinegar — omit entirely or use a small drizzle of hot honey instead
- No fresh basil? Use fresh arugula leaves as a finishing green — never dried herbs