Tomatoes & Burrata on Toast

Avocado toast had its time in the sun. This is the upgrade.

Words by Georgia Hughes · Photography by Georgia Hughes

Avocado toast had its time in the sun. This is the upgrade. Juicy blistered tomatoes piled high, burrata that collapses the second your knife hits it, and enough olive oil to make an Italian nonna proud.

This version is simple enough to throw together on a camp stove, but still fancy enough to trick your brain into thinking you’re somewhere with linen tablecloths and overpriced coffee.

Ingredients:

• 150g burrata

• 2 tbsp extra virgin olive oil

• 200g mixed orange and red tomatoes

• 2 slices sourdough bread

• 1 clove garlic, grated

• Salt and pepper, to taste

Method:

1. Heat a drizzle of olive oil in a pan over medium heat.

2. Toast the sourdough slices on both sides until golden and crisp.

3. Meanwhile, in another pan, add the tomatoes, grated garlic, and a drizzle of olive oil. Cook over medium heat until the tomatoes start to sizzle and blister.

4. Place the toasted bread on plates, tear open the burrata, and spread it over the toast.

5. Top with the blistered tomatoes, a final drizzle of olive oil, and season to taste with salt and pepper.

6. Serve immediately and enjoy!

About Georgia Hughes

Georgia Hughes is a London-based recipe developer and food stylist whose work has featured in Delicious Magazine, Olive, Waitrose Food and The Guardian Feast. Her recipes are all about maximum flavour with minimum fuss - Exactly the kind of food you want when you’re cooking outside and your stomach’s already growling. You can find more of her recipes and ideas over on Instagram.