I go through ingredient phases, and the tomato phase is coming on STRONG. I’ve been craving tomatoes like crazy, and this burrata toast recipe with blistered tomatoes just seemed right.
I call it Chicago Deep Dish Pizza Toast because I love a fun name, but also because this toast has cheese on the bottom and the blistered, bursted, amazing tomatoes on top. Add crispy, spicy, herby breadcrumbs on top and you have the best simple and delicious quick summer meal. And the best part? It all comes together on one pan with almost no work required from you. Just put your ingredients in the oven and wait for heaven.
Table of contents
Wait, why call this Chicago Deep Dish Pizza toast?
I know, I know, Chicago natives are probably SCREAMING at me right now. But this burrata toast idea came to me in a dream, where I was like “How have we not turned Chicago-style pizza into a single-serving recipe yet?”
Growing up in St. Louis, I was obsessed with this restaurant called Pi Pizzeria. They had this Chicago-style cornmeal crust pizza that was crispy on the edges with gooey cheese at the center, topped of course with the most amazing tomato sauce. So even though it’s from the wrong Midwestern city, I wanted to make this toast an homage to that iconic pizza experience.
This toast is a tribute to Chicago deep-dish because it is LOADED with cheese, crispy around the edges and topped with a tomato “sauce.” And yes, in this case, the sauce is a batch of fantastic, earthy, blistered tomatoes, but they are so worth it. The whole thing is just so good.
This is definitely not a true or authentic recreation of Chicago deep-dish pizza, but it gives off the vibe. Plus it’s covered in gooey, melty and creamy cheese – so how can you be mad at it, y’know?
Why blistered tomatoes?
Blistered tomatoes are the best. And in a burrata toast recipe, it’s practically a match made in heaven. When tomatoes are at their peak in the summer, all I want to do is make blistered tomatoes again, and again, and again.
Fair to say I’m obsessed.
So there are tons of ways you can make blistered tomatoes. The other options are:
- Roasting the tomatoes in a sheet pan in the oven – this is my favorite way, and the method you’ll see used in the recipe!
- Start the tomatoes in a cast iron on a stove, then move them to burst in the oven.
- On the grill, super fun, but definitely requires a bit more work!
- In a skillet on the stove. This doesn’t get the same char that I love, but is a great option to use if you are in a pinch!
Each option has its pros and cons, but it’s really up to what tools you have and what equipment is in your kitchen!
And the last reason I love blistered tomatoes is because they are just so versatile. You can put them on toasts, in salads, as a side dish, or even as an appetizer. They are juicy, simple and filled with flavor, making them my perfect excuse to eat a ton of vegetables this summer.
What type of cheese is best for this recipe?
Ok, yes, this is a burrata toast recipe. But I’m a giver, and if you need to use another type of cheese… I will allow it!
The reason I use burrata is because it is equal parts creamy but also melty. So you get that amazing cheese pull while also getting the delicious creamy burrata texture.
But seriously, the point of this toast is that it is VERSATILE. Pizzas can be made with multiple kinds of cheeses, and so can this toast. Of course, some cheeses are better than others, but they’ll all get you to the same place: ooey, gooey, melty toast that is the perfect vessel for summer tomatoes.
A few other cheese options I recommend are:
- Fresh mozzarella
- Provolone
- Aged Havarti
- Pecorino Romano
- Parmesano Reggiano
- Ricotta
- Herbed Goat Cheese
You can probably see most of these cheeses are Italian varietals. And that’s because a lot of the flavors of this toast (basil, oregano, tomato etc) are typical in Italian classics (I mean, I am calling it Chicago Deep Dish soooo) But I feel like it’s only right to stick to these kinds of cheeses. If you have another idea (or just have a fridge full of cheese and need to use some up), then go for it! Tag me on Instagram too so I can see what cheese you opted for!
A bit about the breadcrumbs
Now I don’t want to hype myself up, but the breadcrumbs on this toast might be my best idea yet. Don’t skip ’em! You’ll miss it, I promise.
They lend a different kind of texture to the toast and seriously offset the soft texture of the tomatoes and cheese. In a burrata toast recipe, it’s easy to get lost in all the creamy and soft textures, so I had to add some crunch!
The breadcrumbs also add some much-needed heat to the recipe. I love spicy on anything, but on a warm, cheesy recipe, I feel like spice is a necessity. The heat from the red pepper flakes cut through some of the richness and adds contrast! And I’m a g who loves some contrast.
If you are gluten-free I gotchu. Use almond meal, crushed pecans or flax meal in place of the breadcrumbs! All of these ingredients will toast up in the same way and give you the same delicious crunch.
Tips and shortcuts this burrata toast recipe
This recipe is not too involved, but here are some tips and tricks to make your life easier:
Tips as you make this “Chicago Deep Dish Pizza” toast
- If you have a sensitive smoke detector, maybe give her a rest for this recipe. Olive oil has a medium smoke point, but we definitely reach it when we are blistering the tomatoes! I know it sounds intense, but probably best to stay on the safe side for this one.
- When cutting the burrata, try to get an equal portion of the firmer outside and the creamy inside on each part of the toast. The outside is what will melt and give you that oh-so-amazing texture, and the inside is the soft and creamy part of the cheese that you want! Both are important, so make sure both get to your toast!
- If you want your bread slightly toastier, put it on a separate baking dish and put in the oven during the last 10 minutes of the tomatoes’ cook time. Or you can pre-toast it! This gives it a bit of time to crisp up before you add your toppings.
- If your sheet pan doesn’t have room for the breadcrumbs and the bread, feel free to toast the breadcrumbs on the stovetop! It’s one more dish to clean but is an easy way to get everything done in a short amount of time.
Shortcuts for this recipe:
This recipe is designed to be simple and streamlined, but if you want it a bit faster, there are a few shortcuts you can take!
- No time to roast the tomatoes? You can blister them in a cast iron skillet. Just put the cast iron on medium-high heat, coat generously in olive oil and toss in the tomatoes and the spices. Mix for about five minutes or until the tomatoes have popped and blistered. Remove from the heat.
- Looking to skip the melting of the cheese in the oven? Toast your bread in a toaster, and then treat this recipe like an open-faced grilled cheese. Put the bread cheese-side-up on a hot skillet and cover with a lid until the cheese is melty. Then you can proceed with the recipe from there!
- And like I mentioned above, you can toast your breadcrumbs in a skillet too! Just put them on medium-high heat and cook for about 4-5 minutes. It takes a bit more maneuvering to do everything in a pan, but it will save you so much time.
FAQ
I recommend eating this recipe right away. The toasts do last for about 24 hours in an air-tight container, but the crunch and the melt is best when they are fresh!
Hell yes, even triple it! You can use the tool in the recipe box below to make as many of these toasts as you would like!
Yes and no. Yes, in concept, because an air fryer is just a tiny convection oven! But I would avoid it because of olive oil’s smoke rate and the amount of heat needed to get a good char. If you do opt for an air fryer, keep an eye on it and set it to 400F, not 425F.
Absolutely! I love a toaster oven because it’s just a small countertop oven that saves energy. Set your toaster to 425F (or the highest setting) and follow the recipe as it is listed.
Great question – and this recipe is great for GF peeps if you use a GF bread and either a mix of almond meal, flax meal or crushed pecans in place of the breadcrumbs! All of those ingredients toast up the same way and are beyond delish.
Totally! I also love using campari tomatoes for this, or any other medium-sized tomatoes. The only tomatoes I would avoid are the large varieties, like beefsteak or heirloom!
Looking for similar recipes?
I love toasts, can you tell?
Chili Sungold Tomato Toast with Dill
Broccolini Toast with Broccolini Sunflower Spread
Heirloom Tomato Toast with Lemon Ricotta
And that’s everything for this Blistered Tomatoes & Burrata Toast!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Ingredients
For the blistered tomatoes
- 1 1/2 cup cherry tomatoes
- 2 tablespoons olive oil
- 2-3 cloves garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Diamond Crystal kosher salt to taste
- Pepper to taste
For the breadcrumbs
- 1/4 cup panko breadcrumbs
- 1/2 tablespoon olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt & pepper to taste
For the toasts
- 2 slices bread of choice
- 8 ounces fresh burrata, about 1 ball
- 2 tablespoons fresh basil, optional
Instructions
- Preheat your oven to 425°F.
- Coat a sheet pan with 2 tablespoons of olive oil. Add the tomatoes and garlic cloves, toss them in the olive oil, the add basil and oregano. Season with salt and pepper and use your hands or a utensil to make sure the tomatoes are well coated in the oil and spices.
- Roast the tomatoes at 425°F for about 20 minutes or until they have burst. Remove the tomatoes from the sheet pan.
- There will be residual oil on the sheet pan. Rub both sides of the bread in that oil and then place both slices of bread on one side of the sheet pan.
- Top each slice of bread with a generous layer of burrata.
- In a small bowl, toss the breadcrumbs, basil, red pepper flakes, olive oil and salt and pepper together.
- Add the breadcrumb mixture to the other side of the sheet pan.
- Toast both the bread and breadcrumbs for 5-10 minutes at 425°F or until the cheese is melty.
- Remove the toast from the oven, and assemble with a layer of the blistered tomatoes, then a sprinkling of the toasted breadcrumbs, then a sprinkling of fresh basil.
- Serve immediately!
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