Burrata with Tomatoes, Pesto, and Toast is an easy summer meal that takes advantage of garden produce!
Here’s a little peek inside my life.
I love food. There’s so much good food, you guys. There just isn’t enough time to eat it all!
This is pretty much what’s running through my head any time I need to decide what to eat. I decide on canned butter beans, because they’re delicious even though they sound boring, but then I remember that oven roasted corn and black bean pico de gallo is a thing, and corn is in season, and OMG what about tomato soup?!
My husband and I went out for breakfast the other day and I literally thought, “How can I make myself hungrier so I can order more things?”
Now add to the list of foods I want to eat all day every day but there’s never enough time – burrata with tomatoes, pesto, and toast. It’s summer on a slice of bread and if you add a salad (or not) we can call it dinner.
Yeah, yeah, yeah, TOAST for dinner sounds like the lamest thing ever, but you’re going to want to eat at least two of these and you’re going to walk away feeling like a million bucks. And if you’re still hungry later, that just means room for SNACKS!!
Burrata is a semisoft cheese made from mozzarella and cream. Break into it with a spoon and spread it on your toast for maximum enjoyment. It’s also great with pasta or on pizza.
You can use whatever fresh summer tomatoes you have on hand for this (those larger black ones were so soft and sweet!), but I’d definitely recommend using in-season produce rather than sad winter tomatoes.
I made fresh basil pesto from the basil in my garden, but we’re not passing judgement on store-bought here. If I’m being honest I can’t even really tell the difference between homemade and store-bought pesto.
It’s kind of obvious that this is pretty much the easiest recipe ever. To be honest, I wanted to share something easy because I’m on the cusp of taking a two week vacation. I’ll still be checking in on social media and probably even a blog post or two, but if things seem quiet, just know I’ll be back soon!
This burrata with tomatoes, pesto, and toast can be customized! Here are a few ideas to get you started:
- If you can’t find burrata substitute full fat ricotta cheese
- Serve on store-bought crostini for an extra time-saver
- Use store-bought pesto, or try other flavors such as pistachio pesto, spinach pesto, or butternut squash and sage pesto
- Add a few sliced peaches for extra flavor and nutrients
- Drizzle the whole thing in a rich balsamic glaze
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Burrata with Tomatoes, Pesto, and Toast
- 1 loaf whole grain bread, sliced
- Olive oil
- 1 pint grape or cherry tomatoes, halved
- 8 ounces burrata
- 3 tablespoons basil pesto
- Coarse kosher salt and freshly ground black pepper
- Crushed red pepper flakes
- Fresh basil, optional
- Preheat the broiler to high. Arrange bread slices in a single layer on a baking sheet and drizzle lightly with olive oil on both sides. Broil on the highest oven rack until lightly brown and toasty, about 4 minutes. Flip and toast the other side.
- Lay tomatoes and burrata in a serving dish and drizzle with olive oil. Drop small spoonfuls of pesto on top and season with salt, pepper, and crushed red pepper flakes. Garnish with fresh basil leaves.
- Serve by smearing burrata on toast and topping with a spoonful of the tomatoes.