Name: Italian Summer Toast with Burrata & Slow-Roasted Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup whole cherry tomatoes; 3 garlic cloves (thinly sliced); ¼ cup olive oil; ¼ tsp salt; 2 slices thick sourdough; 4 tbsp pesto (2 tbsp per toast); 8 slices spicy capocollo (4 per toast); 4 slices prosciutto (2 per toast); 2 small balls burrata (1 per toast); Few torn basil leaves per toast; Reserved tomato-garlic oil for drizzling; Freshly cracked black pepper (optional)

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If you love layers of flavor, creamy cheese, meaty spice, and fresh herbs, this is one is for you! This toast is not just a snack, it’s a summer on sourdough! And the best part in this Italian Summer Toast with Burrata & Slow-Roasted Tomatoes? It feels gourmet but takes under 45 minutes from start to finish—perfect for weeknight dinners, lazy brunches, or a light but stunning lunch.

You know how much I love slow roasting cherry tomatoes – that jammy, garlic-infused sweetness adds such depth! Paired with spicy capocollo, delicate prosciutto, creamy burrata, and aromatic basil, this toast is more than just a dish – it’s like a hug on a plate.

Here is why I made it: I was craving a bright, savory, cheese-forward bite that felt indulgent but still felt like home. And even though I’ve never visited Italy, food has a way of transporting me, so I lean into flavors that remind me of sun-soaked days and leisurely meals. This toast captures all of that with melty tomatoes and creamy burrata.

In this post, I’m walking you through every element: from roasting the tomatoes to layering the meats, tips for choosing the best burrata and bread, and mouthwatering photos and a video to guide you through each step. Whether you’re a sourdough lover, burrata newbie, or charcuterie enthusiast, this will become your go-to toast.

Ready to get baking (and toasting)? Let’s dig in!

Why You’ll Love This Italian Summer Toast with Burrata & Slow-Roasted Tomatoes

Hand is holding a piece of toast with tomatoes

Quick but impressive: Only a few key components, 25 minutes roasting, 10 minutes assembly – under an hour total!
Balanced flavors & textures: Spicy capocollo, sweet garlic tomatoes, creamy burrata, fresh basil – this toast is savory, sweet, creamy, and herbal all in one bite.
Very Adaptable: Great with pesto swaps, roasted veg, or different meats like speck or mortadella.
Make-ahead friendly: you can roast tomatoes 3–4 days ahead. Your weekend mornings just got easier 
Gorgeous presentation: Rustic yet refined – it is perfect for blog-worthy food styling, or dinner company.

Ingredients & Where to Find Them

For the Slow-Roasted Tomatoes:

1 cup whole cherry tomatoes: Choose vibrant, firm berries.
3 garlic cloves, thinly sliced: in this recipe I prefer slicing for quick roasting absorption.
¼ cup olive oil: Quality matters – use a fruity EVOO.
¼ tsp salt: I love finishing with flaky sea salt for texture.

For Each Toast:

1 thick sourdough slice: 1–1.5″ thick, toasted until golden and crisp.
2 tbsp pesto: use homemade or store-bought. Here I prefer classic pesto with Genovese basil.
4 slices spicy capocollo: Sub mortadella, speck, or salami if needed.
2 slices prosciutto: Look for thin, delicate slices.
1 small burrata ball: Use whole-milk burrata for creaminess.
Few torn basil leaves: For garnish freshness.
Reserved tomato-garlic oil: Drizzle after assembly.
Black pepper (optional).

Where to find burrata and prosciutto? Check your local deli or grocery’s specialty cheese section. If burrata is sold as a larger ball, simply split one in half for portion control.

Italian Summer Toast with Burrata Ingredient Prep Tips

Tomatoes: since we using cherry tomatoes, it is a good idea to leave them whole – bursting adds texture and visual charm.
Garlic: Thinly sliced lets fragrance infuse the oil.
Olive oil: The base flavor becomes the finishing touch of your toast.
Meats: Lay them gently so they fold naturally; this gives a charming rustic look.
Burrata: Best served fresh – drained on paper towel if watery.
Basil: Tear with your hands to preserve its aroma.

The Process, Step-by-Step

Step 1: Roast Tomatoes

Tomatoes and sliced garlic in a baking dish

To make this Italian Summer Toast with Burrata, start by preheating your oven to 375°F (190°C). While that’s heating, prepare your cherry tomatoes – wash and leave them whole for that rustic burst. Add the tomatoes, sliced garlic, ¼ cup olive oil, and ¼ tsp salt to your baking dish. Cover with the lid or foil, and let them roast for 25 minutes until soft and bursting. Remove from the oven, uncover, and let them cool just enough to handle. Scoop them into a bowl, but don’t toss the leftover garlic oil – set it aside for later.

This step is so satisfying: the tomatoes wrinkle, their skins soften, and the entire kitchen smells like cozy garlic heaven. Roasting brings out a mellow sweetness that pairs beautifully with the salty meats and creamy burrata.

Step 2: Toast Bread

While the tomatoes are roasting, heat a dry skillet on medium. Toast your sourdough slices for about 2–3 minutes per side until they’re golden and crisp. If you’d like, rub one side with a halved garlic clove while still hot – it brings subtle garlic notes without overpowering.

You want that perfect crunch to hold up to all the toppings without turning soggy.

Step 3: Assemble the Toast

Here’s where everything comes together:

1. Pesto: Spread 2 tablespoons on each warm toast – it adds a herbal, aromatic layer that ties all elements together.
2. Meats: Layer 4 spicy capocollo slices followed by 2 prosciutto slices. Let them fold naturally – this will make your toast much more visually attractive 
3. Burrata: Tear a small ball into generous pieces and place atop the meats for creamy pockets.
4. Tomatoes & Garlic: Spoon over the slow-roasted cherry tomatoes and garlic, gently nestling them around the burrata.
5. Drizzle: Generously drizzle the reserved tomato-garlic oil over everything – it’s rich in flavor.
6. Basil & Pepper: Finish with torn basil leaves and a few cracks of black pepper, if desired.

The result? A carefully balanced bite of cream, sweet, salty, and herbal layers. It’s Instagram-perfect while tasting even better.

A Little Backstory

I’ll never forget the first time I made this toast for my daughet on a Saturday morning. I had leftover roast tomatoes from a batch I’d already made, and I was craving something fresh but still satisfying. She wandered into the kitchen while I was assembling it, saw the basil-sprinkled plate, and said, “Wow, that smells amazing.” We sat down with two cups of coffee and dove in – burrata oozing out, tomatoes juicy, meats tender. No cutlery, no plate – just big bites straight from the toast.

At that moment, I realized it wasn’t just a recipe – it was a bright, flavorful experience that felt special yet achievable. It reminded me that gourmet flavors don’t need complicated techniques. They just need good ingredients, little patience (thanks, oven), and a love for delicious mornings like that one!

Tips & Variations

Make it veggie: Omit meats and add sautéed zucchini or roasted eggplant.
Add heat: Sprinkle a little bit of red pepper flakes.
Egg upgrade: Top with a soft-poached egg for protein and brunch vibes.
Make it dairy-free: Swap burrata for a dairy-free ricotta blend.
Batch prep: Roast extra tomatoes – they store beautifully for sandwiches or pasta toppings.
Cheese swaps: Try fresh mozzarella or ricotta if burrata’s not available.

Frequently Asked Questions

Can I make this ahead?

Yes! The slow-roasted tomatoes can be made up to 4 days in advance. Store them (and their oil) in an airtight container in the fridge, just bring to room temperature before building the toast.

What if I don’t have burrata?

You can use fresh mozzarella for mild creaminess or ricotta for spoonable softness.

How spicy is capocollo?

It has a medium kick – similar to spicy salami. If you’re spice-sensitive, go easy or swap with non-spicy salami.

Will whole wheat bread work?

Absolutely! But sourdough’s tangy crumb and sturdy crust make it ideal here.

Serve & Savor

Serve your toast warm, straight from the assembly stage. The burrata’s creamy center, the burst of tomato, and the spicy meat all come together in a single mouthwatering bite. Pair it with a crisp white wine, citrusy lemonade, or even a bright iced tea.

This is exactly the kind of recipe I love sharing – it’s accessible without being basic, bold without being complicated. It feels like a treat but still feels like home.

If you’ll be enjoying this on a sunny weekend morning or need a quick, satisfying lunch on your busiest day, this toast has your name on it.

More toasts to try:

Stracciatella, Prosciutto & Hot Honey Toast

Egg Toast With Chive Ricotta And Jammy Eggs

Stracciatella Toast With Garlic Chips

Crispy Tomato Pesto Toast With Cottage Cheese & Garlic Confit

Cheesy Roasted Tomato Toast

Final Thoughts

Thank you for reading! I can’t wait for you to make this. Tag me on Instagram @katerynascafe, or leave a comment below with your photos and thoughts – I genuinely love seeing your variations and kitchen moments.