top of page

Tomato, Burrata, & Prosciutto - Sourdough Toast

The recipe is practically in the title, so let this serve as some inspiration. Here is the key, your tomatoes, and your bread should be really fucking good. Don't use supermarket bread, and try to find some super juicy tomatoes. Obviously, this is a perfect farmers market find in the summer, but thankfully combing the super modern technology of the 18-wheeler and hydroponic farming, you can find pretty decent cherry tomatoes year-round.

Find someone in your market that is doing amazing things with sourdough bread and local grain. Here in Raleigh, that place is Union Special. Frankly, and in my very humble opinion, there are few bakeries out there that do it as well as they do.

Tomato, Burrata, & Prosciutto - Sourdough Toast


  • Really good Sourdough Bread

  • Really good Prosciutto

  • Really good Burrata

  • Super Fresh Basil

  • Your favorite Extra Virgin Olive Oil

  • Kosher Salt

  • Fresh Cracked Black Pepper (Not that sawdust in a box)


As I noted above, this thing is really all about the quality of ingredients. There's nowhere for anything to hide here, in fact, you should probably just leave something out before adding a shitty version of it.


  1. Preheat the broiler in your oven. Alternatively you can also use a pan over medium-high heat or your grill on medium-high heat.

  2. Slice your sourdough loaf about 1 inch thick. If you want to go thinner, that's cool. But I wouldn't go much thicker.

  3. Generously oil one side of your bread with the extra virgin olive oil and a pinch of kosher salt.

  4. While your oven is heating. Slice your tomatoes and basil. Combine in a bowl with a touch of olive oil, salt, and pepper. Set aside but do not place in a refrigerator.

  5. Broil your bread on one side until the edge just starts to get mid-dark brown and the center is nice and crispy. Remove from oven and place on your plate. Note: This should take less than 4 minutes but more than 1:30. If it's taking any longer, your bread may be getting too crispy throughout. If it goes too quickly, say 60 seconds, your heat is too high and the bread isn't getting warmed all the way through.

  6. Add 1 or 2 pieces of prosciutto. Don't double up and create two layers, pinch it in places to create a wavy texture. The heat from the bread will make some of its fat warm up and it will melt very quickly in your mouth. releasing all of that amazing flavor.

  7. Top with dollops of burrata, tomatoes, and basil. Add additional bits of salt, pepper, and olive oil to the burrata to taste.

  8. Enjoy, y'all!

42 views0 comments


bottom of page