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Burrata Toast – How to make it – recipe

Burrata on Toast

This Burrata Toast has the perfect balance of flavours, featuring creamy burrata, sweetpeaches, and arugula, then finished with balsamic glaze.

Burrata Toast
Burrata Toast

This Burrata Toast recipe is perfect for breakfast, brunch or as an appetizer.

It is the perfect combination of flavors that works so well.

burrata avocado toast
burrata avocado toast

The sweetness of the peaches is perfectly balanced by the creaminess of burrata. Balsamic glaze added for some tang at the final step

Don’t worry if peaches aren’t in season. This burrata recipe can be made with many other fruits. You can also use nectarines, strawberries, and even figs in this burrata recipe.


Ingredients to make Burrata Toast

  • Burrata also known as Burratina is an Italian fresh cheese that is the main ingredient of this dish. It is similar to mozzarella but has a soft, creamy inside. For the best quality cheese, I recommend buying from an Italian grocery or deli. It makes a big difference.
    You can substitute ricotta cheese if you don’t have burrata or burratina.
  • Ciabatta bread was what I used, but you can also use any other bread. My preferred bread is sourdough bread. Sourdough bread is my favorite. I recommend using thicker slices of bread to hold all the delicious toppings.
  • Peach is a delicious addition to the burratina toast because of its sweetness, which goes well with it! Peaches may not be in season. You can substitute figs, strawberries, or any other berries, as well as grapes and melon.
  • The base of the toast is made up of Arugula also known as Rocket leaves. It has a peppery flavor that I love. It can also be mixed with other leaves.
  • Extra Virgin Olive Oil is a must-have, especially when you are using burrata. Light drizzles bring out the creaminess.
  • Balsamic glaze can be added at the end to give it a sweet tang. This is a thicker version balsamic vinegar. You don’t have to buy balsamic glaze, but balsamic vinigar is also available.

Burrata, also known as Burratina is an Italian fresh cheese made with cow’s milk. This handmade cheese is in the form of a tied bag and looks similar to fresh mozzarella cheese.

The mozzarella is the outer shell. Fresh cream and stracciatella are inside. It is super creamy and soft on the inside, with a rich buttery flavour.

What is the best way to eat Burrata cheese

It is best to be served at room temperature. The mild flavour and creamy texture of the sauce make it a great pairing for many other ingredients.

To start, drizzle extra virgin olive oil over the dish with a pinch of salt and black pepper. Serve with fruits like peaches, berries, or even melon.

It can also be used with savory ingredients, such as fresh tomatoes and fresh basil leaves. These are served on salads and pizzas, as well as pastas such as spaghetti and prosciutto.

How to make Burrata Toast

Time required: 5 minutes

  1. Toast breadToast bread in a toaster or in a pan with a teaspoon of olive and cutting it in half Slice bread in half

    burrata on toast
    burrata on toast


  2. Arugula can be addedMix the arugula leaves in a little olive oil and some flaky sea salt.
    burrata toast recipe
    burrata toast recipe


  3. Burrata can be added Place the burrata on top of a drizzle olive oil.

    burrata tomato toast
  4. Glaze with peachesServe with peach slices and balsamic glaze. Enjoy your burrata toast!

    tomato burrata toast, burrata breakfast toast
    tomato burrata toast, burrata breakfast toast




  • ½ ciabatta roll
  • 100 g burrata cheese
  • 1 peach sliced
  • 1-2 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic glaze
  • Handful arugula / rocket leaves
  • Salt to taste


  1. Toast the bread by cutting it in half.
  2. Mix the arugula leaves in a drizzle of olive oil. Season with flaky salt.
  3. Place the creamy burrata cheese on top of the olive oil.
  4. Serve with peach slices and balsamic glaze. Enjoy your burrata toast! If you prefer it spicy, you can add red pepper flakes.

What do you think?

Written by Ax

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