Burrata Tomato Toast with homemade Stracciatella and fresh tomatoes
Indulge in a culinary delight with my irresistible Burrata Tomato Toast recipe, featuring homemade Stracciatella and luscious fresh tomatoes. Elevate your breakfast or brunch or lunch routine with this simple yet sophisticated dish that bursts with flavor and freshness. In this recipe, creamy burrata cheese meets the juicy sweetness of ripe tomatoes, all atop crispy toast, creating a harmonious symphony of taste and texture. Topped with balsamic vinegar, chili oil, and over a bed of arugula it’s an explosion of flavors.
Crafted with love and attention to detail, my homemade Stracciatella adds a decadent touch to this classic dish, ensuring each bite is a creamy delight. Whether you're hosting a brunch gathering or simply treating yourself to a gourmet breakfast or any easy lunch, this recipe is sure to impress.
Join me as I delve into the art of creating the perfect Burrata Tomato Toast, and discover how a few quality ingredients can transform an ordinary morning into an extraordinary culinary experience. Get ready to tantalize your taste buds and elevate your toast game to new heights. Let's dive in!
Happy Cooking!
Servings: 6-8 toasts
Prep Time: 15-20 mins
Cooking Time: 15-20 mins
Chilling Time: 5-7 hours
Total Time: 6-8 hours
Ingredients:
Stracciatella:
1 8 oz ball of mozzarella
1/2-1 cup heavy cream
Salt to taste
Assemble:
6-8 slices of bread; I used an Italian loaf cut into small pieces
1-2 tbsp olive oil or olive oil spray
1 cup arugula leaves
Pepper to taste, ideally use fresh cracked pepper
Salt to taste
2-3 tomatoes thinly sliced; I used heirloom tomatoes
Balsamic vinegar glaze to drizzle
Chili oil to drizzle
Directions:
Stracciatella:
Take a mozzarella ball and break it into small pieces. Pour heavy cream over it enough to cover it. Season with salt and mix.
Cover and let it set in the fridge for 5-7 hours.
Assemble:
Preheat the oven to 375F.
On a baking tray, place sliced bread and drizzle/spray olive oil over it.
Bake for 7-9 mins, flipping it mid-way till toasty.
Top the toasted bread with arugula.
Top it with the Stracciatella.
Crackle pepper over the cheese.
Top with tomato slices and then season with salt.
Drizzle some balsamic vinegar glaze and chili oil over the toast.
Serve immediately!
Notes/Tips:
Use any bread that would crisp up well.
Top the bread when ready to serve as it can get soggy.
You can keep the Stracciatella in the fridge for 3 days.
Freshly cracked pepper and salt make a lot of difference.
Make sure the mozzarella pieces are small!
Adding more cream gives a looser texture to the Stracciatella.
