Blood Orange Burrata Toast with Pistachios & Honey

I’ve been spending a lot of time lately looking at seed catalogs and plant lists, planning what I want to grow in my Zuma Beach House. If you’ve been following our renovations, you know we put a lot of energy into our outdoor spaces. And one of the things I’m most looking forward to is planting a citrus orchard. Meyer lemons, kumquats, blood orange trees, and all the fruit I dreamed of planting (but they don’t exactly thrive in Austin’s climate).

Because of this plan, I’ve been paying attention to citrus fruits in my kitchen lately. We are now in the season where we are starting to feel the signs of spring. I crave something bright and lively on the table. But…the summer fruits have not arrived yet. The answer to my craving? blood orange. They are dramatic and special, and the deep crimson color against the creamy burrata is just too beautiful. And the flavor is sweeter and more complex than regular navel oranges, with a hint of berry notes, which I love.

If you’ve ever stared at a bag of blood oranges at the farmers market and wondered what to do with them, this burrata toast recipe is the answer. (This blood orange margarita isn’t bad either.)

Why I love this simple recipe

The key points of burrata toast are as follows. It sounds easy (and it is), and it always is. feel rose. There are millions of textural contrasts: creamy and crunchy, sweet and savory, soft and burnt. This Blood Orange Burrata Toast hits all the notes, with smoky sourdough and cool burrata, bright tart blood orange and a drizzle of honey to tie it all together. Each component plays a role, and when it all comes together, it’s one of those sips that makes you stop and really savor it.

You can use this toast as a quick appetizer when you have friends over, or as a solo dinner for yourself. Two pieces of toast, a simple arugula salad, and an empty glass of white wine.

What I learned from making this Blood Orange Burrata Toast

Bread is more important than you think. you need thick slices Delicious, crusty sourdough– One with an actual structure that can hold the burrata without making it soggy. Brush both sides generously with olive oil before placing on the broiler or grill. You want it to be golden brown with some browning around the edges, not just toasted. The smokiness elevates this burrata toast recipe from a light meal to something special.

Don’t forget to remove the zest from the citrus fruits. If you’re not used to it, it might seem like a hassle, but by cutting off the skin and pith and cutting it into neat slices, it makes a huge difference both visually and because you don’t have to contend with the bitter taste of the white pith. It’ll probably take an extra 3 minutes, but it’s 100% worth it. (How to make it is introduced in the citrus salad recipe.)

Assemble the toast while the bread is still warm. The heat from the toast softens the burrata just a little bit, and when you tear it off the top, you get an incredibly creamy texture that you can’t recreate with cold bread.

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Blood oranges are the star here, but they have a short season and aren’t always easy to find, so if you can’t find them,Cara Cara Orange is a beautiful alternative. The striking, deep color is lost, but the flavor is just as sweet and complex. Navel oranges are also effective. Although visually less dramatic, the combination of fresh citrus and honey on top of the burrata brings movement.

And of course, flaky salt The last one is not an option. It really brings everything together, amplifying the honey and cutting through the richness of the burrata, making each bite taste like the best possible version of itself. maldon My favorite is fleur de sel, but fleur de sel and flaky salt also work well. Fresh thyme sprigs sprinkled across the top add an herbal, slightly floral finish that’s truly California-inspired.

The full recipe is below and takes about 15 minutes. Try making them this weekend while blood oranges are still in season (they won’t be around for much longer!). If you’re looking for another way to use burrata, here are all the best burrata recipes that I keep coming back to.

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