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Restaurants›La Petite Maison (LPM) Doha›Burrata And Tomato Toast Recipe

Burrata And Tomato Toast Recipe

Name: La Petite Maison (LPM) Dohas Burrata And Tomato Toast Recipe
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 6 slices rustic country bread (sourdough or ciabatta), sliced; 3 tbs extra-virgin olive oil; 1 each garlic clove (halved); 1 tsp unsalted butter (optional, softened); 2 cups ripe tomatoes (heirloom or vine-ripened), small dice; 1 cup small ripe cherry or grape tomatoes, halved; 2 tbs shallot, finely minced; 12 leaves fresh basil leaves, thinly sliced (chiffonade); 1 tsp capers, rinsed and chopped (optional); 2 tbs extra-virgin olive oil; 1 tsp red wine vinegar or aged balsamic; 3 pinch sea salt; 6 turns freshly ground black pepper; 2 each burrata (room temperature), about 4–6 oz balls; 1 pinch flaky sea salt (for finishing); 6 leaves fresh basil leaves (small for garnish); 6 turns freshly ground black pepper; 1 tsp aged balsamic glaze (optional); 1 pinch red pepper flakes (optional)

Inspired by La Petite Maison (LPM) Doha

Time25m

Serves3

Make Burrata And Tomato Toast Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Toast & base

6 slices rustic country bread (sourdough or ciabatta), sliced

3 tbs extra-virgin olive oil

1 each garlic clove (halved)

1 tsp unsalted butter (optional, softened)

Tomato topping

2 cups ripe tomatoes (heirloom or vine-ripened), small dice

1 cup small ripe cherry or grape tomatoes, halved

2 tbs shallot, finely minced

12 leaves fresh basil leaves, thinly sliced (chiffonade)

1 tsp capers, rinsed and chopped (optional)

2 tbs extra-virgin olive oil

1 tsp red wine vinegar or aged balsamic

3 pinch sea salt

6 turns freshly ground black pepper

Burrata & finishing

2 each burrata (room temperature), about 4–6 oz balls

1 pinch flaky sea salt (for finishing)

6 leaves fresh basil leaves (small for garnish)

6 turns freshly ground black pepper

1 tsp aged balsamic glaze (optional)

1 pinch red pepper flakes (optional)

Method

Toast & base

Prepare bread

Preheat a grill pan or skillet over medium-high heat, or preheat broiler. Brush both sides of each bread slice lightly with 3 tbs extra-virgin olive oil. If using, spread 1 tsp softened butter on one side for extra flavor.

Toast bread

Place bread on the hot grill pan or under the broiler. Toast 1–2 minutes per side on the grill pan until golden and charred in spots, or 1–2 minutes under the broiler per side watching carefully to avoid burning. Remove from heat.

Garlic rub

While warm, rub the cut side of the halved garlic clove over the top of each toast to impart a subtle garlic aroma. Set to the side on a rack so bottoms remain crisp.

Tomato topping

Prep tomatoes

Place the diced ripe tomatoes and halved cherry tomatoes in a medium bowl. Add the finely minced shallot and the chopped capers if using.

Season mixture

Add 2 tbs extra-virgin olive oil, 1 tsp red wine vinegar (or aged balsamic), 3 pinches sea salt, and freshly ground black pepper (about 6 turns). Gently toss to combine so tomatoes release a little juice but remain chunky. Taste and adjust salt and acidity as needed.

Add herbs

Fold in the thinly sliced basil leaves. Let the tomato mixture rest 5–10 minutes at room temperature for flavors to meld. If the tomatoes are very watery, spoon off excess liquid before assembling to avoid soggy toast.

Burrata & finishing

Portion burrata

Bring burrata to room temperature for 15–20 minutes. Gently tear each burrata ball into 2–3 pieces per ball (or leave whole to slice). Avoid overhandling to keep the creamy center intact.

Assemble toasts

Place 6 slices of toasted bread on a serving platter. Spoon a generous amount of the tomato mixture onto each toast, leaving a small border. Top each with a piece of burrata—either whole or torn—and let the creamy center slightly spill over the tomatoes.

Finish & serve

Season each assembled toast with a pinch of flaky sea salt and a few turns of freshly ground black pepper. Drizzle lightly with a little extra-virgin olive oil and, if using, a scant drizzle of aged balsamic glaze. Garnish with small fresh basil leaves and a pinch of red pepper flakes for heat if desired. Serve immediately so the bread remains crisp and the burrata is creamy.