Go Back
–+ servings
wooden board with toast, topped with cooked tomatoes

Pesto Burrata Toast with Blistered Rosemary Tomatoes

A vibrant toast layered with zesty pesto, creamy burrata, and warm blistered tomatoes flavored with garlic and rosemary. Perfect for breakfast, brunch, or a light lunch!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 toasts
Course: Breakfast, lunch
Cuisine: American, Italian
Ingredients Method

Ingredients
  

For the Toast:
  • 2 slices sourdough bread
  • 2 tbsp pesto
  • 1 cup arugula
  • 1 ball burrata cheese
  • Black pepper to taste
For the Blistered Tomatoes:
  • 1 cup grape tomatoes halved
  • 1 garlic clove thinly sliced
  • 3 tbsp olive oil
  • 1 rosemary sprig
  • Salt & pepper to taste

Method
 

  1. Toast the bread: Toast sourdough until golden and crisp. Set aside.
  2. Make the blistered tomatoes: In a skillet, heat olive oil. Add garlic, rosemary, and tomatoes. Cook 3–5 minutes, until tomatoes are blistered and garlic is fragrant. Season with salt and pepper. Discard rosemary before using.
  3. Assemble: Spread pesto on toasted bread, add arugula, tear burrata on top, and spoon over the blistered tomatoes.
  4. Serve: Finish with black pepper and an optional drizzle of olive oil. Serve warm.

Tried this recipe?

Let us know how it was!