I’ve been spending a lot of time lately with seed catalogs and plant lists, figuring out what I want to grow. Zuma Beach House. If you’ve been following our renovation, you know that we’re putting a lot of our energy into the outdoor space – and one of the things I’m most excited about is planting a citrus grove. Meyer lemons, kumquats, a blood orange tree, and all the fruits I’ve dreamed of planting (but don’t really thrive in the Austin climate).
All this planning has me obsessed with citrus in the kitchen lately. We’re currently in that season where it’s starting to feel like spring, and I’m craving something bright and vibrant on my plate. But… the summer fruits have not yet arrived. The answer to my desire? Blood oranges. They’re dramatic and special—that deep purple color on the creamy burrata is almost too pretty—and the flavor is sweeter and more complex than a regular navel orange, with a slight berry note that I love.
If you’ve ever found yourself staring at a bag of blood oranges at the farmers’ market wondering what to do with them, this burrata toast recipe is your answer. (This Blood Orange Margarita not bad either.)
Why I’m obsessed with this simple recipe
Here’s the thing about burrata toast: it sounds simple (and it is), but it always is. feels pupil. You get a million textural contrasts: creamy versus crunchy, sweet versus salty, and mild versus charred. This blood orange burrata toast hits all the notes: the smoky sourdough with the fresh burrata, the tangy and lively blood orange with the drizzle of honey to tie it all together. Each component does its job, and when they all come together, it’s one of those bites that makes you stop and really savor it.
This toast works just as well as a simple appetizer when friends come to my house, as is the case for a solo dinner for myself: two toasts, a simple arugula salad on the side and a glass of white wine that we opened.
Lessons I Learned Making This Blood Orange Burrata Toast
Bread matters more than you think. You want thick slices of good crispy sourdough-something with real structure that can stand up to burrata without getting soggy. Generously brush both sides with olive oil before it hits the grill or grill. You go for browned with a little char around the edges, not just toasted. That smoky flavor is what elevates this burrata toast recipe from a snack to something truly special.
Don’t skip removing the citrus zest. I know it seems difficult if you’re not used to it, but slicing the skin and pith and cutting those rounds clean makes a real difference, both visually and because you’re not fighting the bitterness of the white pith. It takes maybe three extra minutes, and it’s 100% worth it. (I share how to do it in my citrus salad recipe.)
Assemble your toasts while the bread is still warm. The heat from the toast softens the burrata slightly when you tear it on top, and you get that amazing creamy situation that you just can’t replicate on cold bread.
The ingredients of the hero
Blood oranges are the star here, but if you can’t find them (they have a short season and aren’t always easy to find)cara cara oranges are a great substitute. You’ll lose that striking, deep color, but the flavor is just as smooth and complex. Navel oranges work too – less visually spectacular, but this combination of fresh citrus and honey on burrata is the way to go.
And of course, flaky salt at the end is not optional. It truly brings it all together, amping up the honey, cutting through the richness of the burrata, and making each bite taste like the best possible version of itself. Maldon is my favorite, but fleur de sel or any other good flaky salt works just as well. A few sprigs of fresh thyme scattered on top add that herbaceous, slightly floral finish that feels very Californian.
The full recipe is below and it takes about 15 minutes to prepare. Make this weekend while blood oranges are still in season (they won’t be around much longer!). And if you’re looking for other ways to use this burrata, here are all the best burrata recipes I keep coming back to it.
I’d love to hear from you if you do: leave a comment below or tag me on Instagram.
Burrata Toast with Blood Orange, Pistachios & Honey
Total duration: 15 minutes
Yield: 4
Print the recipe
Pin RecipeDescription
This Burrata Toast with Blood Orange, Pistachio, and Honey is the kind of appetizer that looks impressive but comes together in less than 15 minutes.
Ingredients
- 4 thick slices of sourdough bread
- Extra virgin olive oil, for brushing
- 8 ounces burrata (2 large balls or 4 small ones)
- 2–3 blood oranges
- 1/3 cup shelled pistachios, roughly chopped
- Honey, to water
- Flaky sea salt
- Fresh thyme or mint leaves
Instructions
- Supreme blood oranges by cutting off the top and bottom, then cutting away the skin and pith. Cut into rounds.
- Preheat your grill or heat a grill to medium-high heat. Generously brush both sides of the sourdough slices with olive oil. Grill or broil for 2 to 3 minutes on each side until browned and lightly charred around the edges.
- While the bread is still warm, tear the burrata into generous pieces and spread it on each slice. Garnish with blood orange slices, scatter the pistachios over everything and drizzle with honey.
- Finish with a good pinch of flaky salt and a few sprigs of fresh thyme. Serve immediately.
- Preparation time: 10
- Cooking time: 5
Category: aperitif
Keywords : blood orange burrata toast
The position This Blood Orange Burrata Toast Is the Prettiest Thing You’ll Eat All Spring appeared first on Camille Styles.
