Burrata with Grilled Bread and Heirloom Tomatoes


Whenever I can find burrata—a mozzarella-type Italian cheese with a creamy center—I make these toasts. Thankfully, it’s now offered by a few domestic producers and is easier to locate than it used to be. In winter, substitute oil-packed sun-dried tomatoes for the heirlooms.


  • ¼ cup (2 fl oz/60 ml) extra-virgin olive oil, plus more as needed
  • 1 baguette, thinly sliced on the diagonal
  • 4 cloves garlic, halved lengthwise
  • About lb (750 g) heirloom tomatoes in a variety of sizes and colors
  • ball burrata cheese, about 10 oz (315 g)
  • Sea salt and freshly ground pepper


Preheat a grill to medium-high and oil the grill rack.

Brush the baguette slices on both sides with the ¼ cup olive oil. Place on the hot grill and grill the baguette slices until golden on the first side, about 3 minutes. Turn and grill on the second side until golden, 2–3 minutes longer. Transfer to a platter and rub the top side of each toast with the cut side of a garlic clove.

Depending on their size, thinly slice the tomatoes or cut into halves or narrow wedges. Arrange the burrata, tomatoes, and grilled bread on a serving platter, set out containers of olive oil and salt and pepper, and let guests assemble their own toasts. Alternatively, arrange the toasts on a platter, place some tomato on each toast, and sprinkle with salt and pepper. Top with some burrata and a drizzle of olive oil. Serve right away.