Quick Burrata Toast Duo (Zucchini & Tomato)
A simple yet elegant recipe for two types of burrata toast: one with sautéed zucchini and another with fresh tomatoes and basil. Perfect for a quick lunch or brunch.
Ingredients
For the Burrata, Tomato & Basil Toast:
- 2 slices Sourdough or rustic bread
- 1 tbsp Pesto (optional, for the base)
- ½ Burrata
- A handful of cherry tomatoes, halved
- Fresh basil leaves
- Olive oil
- Sea salt
For the Zucchini & Burrata Toast:
- 2 slices of sourdough or rustic bread
- ½ Burrata
- 1 Medium zucchini sliced into thin rounds
- 1–2 tablespoons Good quality extra virgin olive oil
- Salt
- Freshly ground black pepper
- pinch Dried oregano or Italian herbs
- A handful Freshly grated Parmesan cheese (optional, but highly recommended)
Instructions
For the Burrata, Tomato & Basil Toast:
- Toast the bread.
- Spread pesto on top if you like.
- Add burrata pieces, then cherry tomatoes.
- Sprinkle with sea salt, drizzle olive oil, and finish with fresh basil leaves.
For the Zucchini & Burrata Toast
- Heat 1-2 tablespoons of olive oil in a skillet over medium-high heat. Once shimmering, add the thinly sliced zucchini in a single layer. Season generously with salt, pepper, and dried oregano.
- Get it Golden: Sauté the zucchini for about 3-4 minutes per side, until it's beautifully golden brown and slightly crispy at the edges. If you're using Parmesan, sprinkle it over the zucchini in the last minute of cooking and let it melt slightly. Remove from heat.
- Toast the Bread. While the zucchini cooks, toast your bread slices until they are golden and have a satisfying crunch.
- Assemble: Gently tear and spread half of your burrata onto one of the warm toast slices. Top it with the warm sautéed zucchini mixture. Finish with an extra drizzle of olive oil and a final pinch of flaky sea salt.