Tartine – Burrata Et Tomates Recipe
Burrata and Tomato Toast
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Tartine – Burrata et Tomates
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Toast base
Tomato topping
Burrata & finishing
Method
Toast base
Toast the bread
Preheat a grill pan or skillet over medium-high heat. Brush both sides of each bread slice with 3 tablespoons olive oil. Grill or toast the slices 1–2 minutes per side until golden and crisp with char marks. Alternatively, toast in a 400°F (200°C) oven for 6–8 minutes, flipping halfway.
Rub with garlic
Peel the garlic clove and rub the cut side lightly over the warm toasted bread so it leaves a faint garlic flavor. Sprinkle the toasted slices with the coarse sea salt while still warm.
Tomato topping
Prepare the tomatoes
Core the tomatoes and slice them into 1/4-inch (6 mm) thick rounds or cut into irregular wedges for a rustic tartine. Place the tomato pieces in a bowl.
Season the tomatoes
Add 2 tablespoons extra-virgin olive oil, 1 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper, 1 teaspoon lemon juice, and 1/4 teaspoon red pepper flakes to the tomatoes. Gently toss to coat, then let sit 5–10 minutes so they release some juice and meld flavors.
Add basil
Toss the torn basil leaves into the tomatoes just before assembling so they remain bright and fragrant.
Burrata & finishing
Divide the burrata
Place the burrata balls on a cutting board and gently tear or cut each ball into halves or quarters, depending on size. Keep the creamy interior intact as much as possible — this is the centerpiece.
Assemble the tartines
Top each toasted slice of bread with a generous portion of the seasoned tomato slices, allowing some of the tomato juices to soak into the toast. Nestle a portion of torn burrata on top of the tomatoes so the creamy center spills over.
Finish and serve
Drizzle each tartine with the remaining 1 tablespoon extra-virgin olive oil if desired and a light stream (about 1 tablespoon total) of aged balsamic or balsamic reduction for sweetness and acidity, if using. Sprinkle flaky sea salt and 1/2 teaspoon freshly ground black pepper across the tartines. Garnish with any remaining basil leaves and an additional pinch of red pepper flakes for heat if desired. Serve immediately while the toast is still crisp and the burrata is cool and creamy.