HALF AVOCADO

PB JELLY JAM

Sliced Avocado

Preheat a grill pan or skillet over medium-high heat. Brush both sides of each bread slice with 3 tablespoons olive oil. Grill or toast the slices 1–2 minutes per side until golden and crisp with char marks. Alternatively, toast in a 400°F (200°C) oven for 6–8 minutes, flipping halfway.

Toast the bread

Peel the garlic clove and rub the cut side lightly over the warm toasted bread so it leaves a faint garlic flavor. Sprinkle the toasted slices with the coarse sea salt while still warm.

Rub with garlic

Core the tomatoes and slice them into 1/4-inch (6 mm) thick rounds or cut into irregular wedges for a rustic tartine. Place the tomato pieces in a bowl.

Prepare the tomatoes

Add 2 tablespoons extra-virgin olive oil, 1 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper, 1 teaspoon lemon juice, and 1/4 teaspoon red pepper flakes to the tomatoes. Gently toss to coat, then let sit 5–10 minutes so they release some juice and meld flavors.

Season the tomatoes

Toss the torn basil leaves into the tomatoes just before assembling so they remain bright and fragrant.

Add basil

Place the burrata balls on a cutting board and gently tear or cut each ball into halves or quarters, depending on size. Keep the creamy interior intact as much as possible — this is the centerpiece.

Divide the burrata

Top each toasted slice of bread with a generous portion of the seasoned tomato slices, allowing some of the tomato juices to soak into the toast. Nestle a portion of torn burrata on top of the tomatoes so the creamy center spills over.

Assemble the tartines

Drizzle each tartine with the remaining 1 tablespoon extra-virgin olive oil if desired and a light stream (about 1 tablespoon total) of aged balsamic or balsamic reduction for sweetness and acidity, if using. Sprinkle flaky sea salt and 1/2 teaspoon freshly ground black pepper across the tartines. Garnish with any remaining basil leaves and an additional pinch of red pepper flakes for heat if desired. Serve immediately while the toast is still crisp and the burrata is cool and creamy.

Finish and serve

rustic country bread (sourdough or ciabatta), sliced

extra-virgin olive oil

garlic clove

coarse sea salt

ripe tomatoes (heirloom or vine-ripened), medium

fresh lemon juice

fine sea salt

freshly ground black pepper

fresh basil leaves, torn

red pepper flakes

burrata cheese

flaky sea salt (for finishing)

freshly ground black pepper (for finishing)

aged balsamic or balsamic reduction (optional)

Tartine – Burrata et Tomates

Make Tartine – Burrata Et Tomates Recipe in just 25m. Burrata and Tomato Toast

Tartine – Burrata Et Tomates Recipe

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