Burrata was invented in 1920s Puglia to use leftover mozzarella scraps—now it costs more than the original cheese.
Strawberry Burrata Toast
Indulge in the delightful harmony of ripe strawberries drizzled with rich balsamic glaze and velvety burrata atop crunchy sourdough. This Strawberry Burrata Toast is a mouthwatering blend of sweet and savory that will elevate your brunch game. Get ready to savor every bite!
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
The Story
This millennial fever dream emerged when California's farm-to-table movement crashed headfirst into Italy's ancient bruschetta tradition around 2010—some Venice Beach chef likely thought 'what if we took Campania's creamy burrata, ignored centuries of Italian wisdom about keeping fruit off bread, and created something that would make nonnas weep into their espresso while simultaneously breaking Instagram?'
Regional Twist
In Puglia's Andria region, they swap regular strawberries for tiny fragoline di bosco and add torn burrata di Andria with a drizzle of vincotto instead of balsamic vinegar.
📝 Ingredients
Shopping List
- 1 piece burrata
- 2 slices sourdough bread
- 5-6 pieces strawberries
Pantry Items
Amounts also listed in instructions below
- balsamic vinegar (to taste)
- basil leaves (to taste)
- extra virgin olive oil (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Dice up the strawberries.
- 2
Add olive oil, balsamic vinegar, salt, and pepper to the strawberries and mix well.
- 3
Toast the sourdough bread in olive oil.
- 4
Serve the toasted bread with burrata, adding salt and pepper to the burrata.
- 5
Top with the marinated strawberries, drizzle more balsamic vinegar, and garnish with basil.
- 6
Serve and enjoy!
💡 Pro Tips
- ✓Macerate strawberries with salt (1/4 teaspoon per cup) for 15-20 minutes before adding other ingredients to draw out natural juices and concentrate flavor through osmosis.technique1/4 tsp per cup, 15-20 minutes
- ✓Toast sourdough at medium heat (300-325°F) for 3-4 minutes per side to achieve golden crust while maintaining soft interior structure that won't puncture the delicate burrata.technique300-325°F, 3-4 minutes per side
- ✓Remove burrata from refrigerator 30 minutes before serving so the cream center reaches optimal spreading consistency and doesn't shock-cool the warm toast.timing30 minutes
- ✓Use a 3:1 ratio of olive oil to balsamic vinegar in the strawberry marinade because the oil carries fat-soluble flavor compounds while the acid brightens and balances sweetness.ingredient3:1 ratio
- ✓Tear basil leaves by hand instead of cutting to prevent bruising and oxidation that turns edges black and creates bitter compounds.technique
Share this recipe
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Burrata was invented in 1920s Puglia to use leftover mozzarella scraps—now it costs more than the original cheese.
Strawberry Burrata Toast
Indulge in the delightful harmony of ripe strawberries drizzled with rich balsamic glaze and velvety burrata atop crunchy sourdough. This Strawberry Burrata Toast is a mouthwatering blend of sweet and savory that will elevate your brunch game. Get ready to savor every bite!
The Story
This millennial fever dream emerged when California's farm-to-table movement crashed headfirst into Italy's ancient bruschetta tradition around 2010—some Venice Beach chef likely thought 'what if we took Campania's creamy burrata, ignored centuries of Italian wisdom about keeping fruit off bread, and created something that would make nonnas weep into their espresso while simultaneously breaking Instagram?'
Regional Twist
In Puglia's Andria region, they swap regular strawberries for tiny fragoline di bosco and add torn burrata di Andria with a drizzle of vincotto instead of balsamic vinegar.
📝 Ingredients
Shopping List
- 1 piece burrata
- 2 slices sourdough bread
- 5-6 pieces strawberries
Pantry Items
Amounts also listed in instructions below
- balsamic vinegar (to taste)
- basil leaves (to taste)
- extra virgin olive oil (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Dice up the strawberries.
- 2
Add olive oil, balsamic vinegar, salt, and pepper to the strawberries and mix well.
- 3
Toast the sourdough bread in olive oil.
- 4
Serve the toasted bread with burrata, adding salt and pepper to the burrata.
- 5
Top with the marinated strawberries, drizzle more balsamic vinegar, and garnish with basil.
- 6
Serve and enjoy!
💡 Pro Tips
- ✓Macerate strawberries with salt (1/4 teaspoon per cup) for 15-20 minutes before adding other ingredients to draw out natural juices and concentrate flavor through osmosis.technique1/4 tsp per cup, 15-20 minutes
- ✓Toast sourdough at medium heat (300-325°F) for 3-4 minutes per side to achieve golden crust while maintaining soft interior structure that won't puncture the delicate burrata.technique300-325°F, 3-4 minutes per side
- ✓Remove burrata from refrigerator 30 minutes before serving so the cream center reaches optimal spreading consistency and doesn't shock-cool the warm toast.timing30 minutes
- ✓Use a 3:1 ratio of olive oil to balsamic vinegar in the strawberry marinade because the oil carries fat-soluble flavor compounds while the acid brightens and balances sweetness.ingredient3:1 ratio
- ✓Tear basil leaves by hand instead of cutting to prevent bruising and oxidation that turns edges black and creates bitter compounds.technique