Name: Stracciatella Toast with Prosciutto & Slow-Roasted Tomatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 5 –6 Campari tomatoes (sliced in half); 2 tsp extra virgin olive oil (plus more for finishing); ¼ tsp salt; ¼ tsp black pepper; ¼ tsp red pepper flakes; 2 thick slices sourdough bread; ½ cup stracciatella cheese (or burrata interior); 4 slices prosciutto; Flaky sea salt (to finish); Microgreens or small basil leaves (to garnish (optional)); 1 garlic clove (optional, for rubbing toast)

Crispy, creamy, salty, sweet… this toast is a true magic 🙂

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There’s something deeply comforting about the ritual of toasting bread. It’s simple, grounding and kind of a blank canvas for whatever mood you’re in. Some days, that means a swipe of good butter and flaky salt. Other days, I want something that feels luxurious but still doesn’t ask too much of me in the kitchen. That’s where this toast comes in.

This isn’t your typical avocado toast or scrambled eggs on sourdough. This is what I make when I want a meal that feels elevated – like something you’d eat at a tucked-away café on a sunlit morning – but is still easy enough to throw together on a weekday afternoon. And it all starts with three key ingredients: stracciatella, prosciutto, and tomatoes.

But not just any tomatoes – slow-roasted Campari tomatoes. These little jewels are sweet and juicy to begin with, but after an hour in the oven with just olive oil, salt, and pepper, they turn into something deeper. Softer, yes, but also more intense. Kind of like tomato candy. You get that concentrated umami richness with the acidity still intact. It’s the kind of ingredient that can take something simple – like toast – and make it feel intentional.

The moment I put this combination together for the first time, I knew it was going to be a staple in my kitchen. There’s a beautiful balance here. The stracciatella is cool and creamy, just slightly tangy with that soft, luscious texture. The prosciutto adds a salty richness that melts slightly over the warm toast. And those tomatoes – still warm from the oven – are the perfect sweet and savory crown.

I make versions of this toast all year long, but it really shines in late summer, when tomatoes are peaking and herbs are growing like wild. That being said, even off-season tomatoes can come alive when you roast them low and slow. This toast is one of those recipes that makes you feel like you’ve done something special, without actually doing much at all. And I love that.

Where This Toast Came From

There’s no grand origin story here. I wasn’t trying to recreate anything in particular – it was more about what I had in my fridge and what I was craving in the moment. I had a container of stracciatella I picked up on impulse from a local cheese shop, a few Campari tomatoes that were almost too ripe, and the last few slices of sourdough from the weekend. Add a few slices of prosciutto that I always keep tucked away “just in case,” and this toast basically built itself.

After the first bite, I immediately regretted not making two. It had everything I loved – textures, contrast, a little messiness in the best way. The way the olive oil drizzled down the sides of the toast. Then the stracciatella melted slightly into the nooks of the bread. The way the tomatoes collapsed just enough with each bite. It was, truly, one of those “oh wow” moments.

I snapped a photo and posted it to Instagram without even thinking. And immediately, people started asking for the recipe. I got DMs like: “What’s that cheese?” “Did you make the tomatoes from scratch?” “Can I use burrata instead?” That’s when I realized — this wasn’t just my perfect toast. It had the kind of broad appeal that made it everyone’s perfect toast.

So I decided to write it all down here. Because you need this toast in your life too.

What Makes This Toast Special

There are plenty of toast recipes out there, but this one hits different. It’s not about stacking on a dozen toppings or making something overly complicated. It’s about restraint. Thoughtfulness. Letting each ingredient shine on its own, and then come together in a way that feels… balanced. Elegant. Just enough.

The toasted sourdough is your anchor – it provides the crunch, the structure, the flavor. It’s rustic and chewy, with enough personality to stand up to creamy cheese and juicy tomatoes. I always go for a good artisan loaf, cut thick enough to get crispy on the outside but stay tender in the middle.

Then there’s the stracciatella – not just a topping, but a full experience. If you’ve never had it before, think of it as the luscious interior of burrata. It’s shredded fresh mozzarella soaked in sweet cream. Soft, spreadable, and rich without being heavy. You spoon it on in generous dollops, letting it swirl and pool naturally. It’s not something you spread flat – it’s something you let settle.

And the tomatoes? I could write a love letter to these tomatoes. Roasting them at a lower temperature brings out a kind of jammy complexity you can’t get any other way. They shrink slightly, concentrating their flavor, but they stay glossy and structured. A little pepper, a few flakes of chili, and suddenly they taste like something much more than the sum of their parts.

Prosciutto, folded gently over the top, finishes it. It’s salty and silky, providing just enough contrast to the creamy cheese and sweet tomato. I like to let it cascade in loose waves – not pressed down, just draped, like fabric. And then a final drizzle of good olive oil, some flaky sea salt, and a scattering of microgreens or baby basil leaves. Optional? Technically. Worth it? Always.

Why You Should Make This

I think a lot of us are looking for meals that feel special without being fussy. We want to eat well, but we don’t always want to cook. This toast is for those moments. You’re not making a full brunch spread. You’re not committing to a long prep session. But you still want something that tastes like it came out of a chef’s kitchen.

This is that something. It’s perfect for when you want to feel like you’re treating yourself – without needing to dress up, make a reservation, or even talk to anyone. Just you, your toast, maybe a cup of coffee or glass of wine, and a few minutes of quiet.

It also makes a great appetizer if you cut it into smaller slices. Serve it on a platter and watch people go quiet with the first bite. There’s always that moment – one bite in – where everyone pauses and just nods. That’s how you know it’s a keeper.

Ingredients

I want to take a moment to talk about sourcing. I’m not usually a stickler about ingredients, but in this case, quality really does matter. You don’t need a lot – which means every piece should be doing some heavy lifting.

For tomatoes, Campari is my go-to. They’re smaller than a regular tomato but bigger than cherry or grape varieties. Juicy, sweet, and the perfect shape for halving and roasting. They hold up beautifully. That said, you can absolutely use cherry tomatoes or small Roma if that’s what you have. The key is choosing something ripe, not mealy, and with some natural sweetness.

Stracciatella is becoming easier to find in stores, but if you can’t get it, burrata is a great substitute. Just tear it open and spoon the inside onto your toast – you’ll get the same texture and flavor. You can also mix fresh mozzarella and a bit of cream to mimic the consistency. I’ve even used whipped ricotta in a pinch, and while it’s not quite the same, it’s still delicious.

Prosciutto doesn’t have to be expensive, but look for one that’s thinly sliced and not too chewy. You want it to melt a little as it hits the warm bread. If you prefer a vegetarian version, you can absolutely leave it out – maybe add a drizzle of balsamic glaze or a few marinated artichokes instead.

The olive oil is worth mentioning too. You don’t need a ton, but make it a good one. Peppery, grassy, or buttery – just make sure it’s fresh and not bitter. That final drizzle really ties everything together and makes the toast taste intentional.

The Toasting Technique

Not all toast is created equal. And for this recipe, you want something golden and crunchy – not limp and floppy. I usually toast the sourdough in a dry skillet or cast-iron pan until both sides are deeply golden and crisp. If I’m making more than one at a time, I’ll brush the slices with a little olive oil and pop them in a 400°F oven for about 8–10 minutes.

One optional step I love is rubbing the toasted bread with a cut garlic clove. The heat from the toast gently melts the garlic into the surface, giving you a subtle background note without being overpowering. It’s the kind of little detail that makes the toast feel layered and thoughtful, even if it’s barely noticeable.

When to Eat It

This toast works any time of day. I’ve had it for breakfast with a soft-boiled egg on the side. For lunch with a side salad and iced coffee. For dinner with a glass of white wine and a few olives. It’s light, but satisfying. Rich, but not heavy. It plays well with other things but holds its own if you want to keep it simple.

I’ve even served it at brunch get-togethers, cutting the toasts into thirds and plating them on a wooden board with extra roasted tomatoes on the side. It disappears fast.

And on the nights when you don’t feel like cooking – when you’re tired, a little hungry, but not in the mood for takeout – this toast is always there for you.

More to try:

Fresh Mozzarella and Tomato Toast with Herb-Garlic Olive Oil

Prosciutto Avocado Toast with Chili Crunch

Layered Tuna and Egg Salad Toast

Stracciatella, Prosciutto & Hot Honey Toast

Garlic & Tomato Confit Burrata Toast