Recently, I've been immersed in seed catalogs and planning which plants to grow at my beach house. With renovations focused on the outdoor area, I'm eager to create a citrus grove featuring Meyer lemons, kumquats, a blood orange tree, and other fruits I dream about, even if they don't flourish in Austin.
This planning has sparked my interest in citrus in the kitchen. As spring approaches, I'm yearning for something fresh and lively to enjoy. However, summer fruits haven't arrived yet. The solution? Blood oranges! Their striking crimson hue against creamy burrata is visually stunning, and their flavor is sweeter and more intricate than ordinary navel oranges, with a delightful hint of berry.
If you find yourself pondering what to do with blood oranges from the farmers market, this burrata toast recipe is your go-to. (And this blood orange margarita is also worth trying.)
Hand-Thrown Antipasto Bowls, Set of 3
$56 at Casa Zuma $24 at Casa ZumaEverything Chopping Board – Small
$125 at Casa ZumaWhy This Recipe Is a Must-Try
Burrata toast may seem basic, but it always delivers an elevated experience. You get a wonderful mix of textures: creamy meets crunchy, sweet melds with savory, and soft contrasts with charred. This blood orange burrata toast combines smoky sourdough with cool burrata, vibrant blood orange, and a honey drizzle that brings it all together. Each bite is a delightful moment to savor.
This dish works perfectly as a simple appetizer for gatherings or as a personal meal—pairing two toasts with a light arugula salad and a glass of white wine makes for a satisfying dinner.
Insights from Making Blood Orange Burrata Toast
The bread is crucial. Opt for thick slices of a good, crusty sourdough that can support the burrata without getting soggy. Generously brush both sides with olive oil before broiling or grilling. Aim for golden edges with some char, as that smokiness transforms this dish from a snack into something special.
Don't skip peeling the citrus. While it may seem tedious, removing the peel and pith and cutting clean rounds enhances both the visual appeal and flavor, eliminating any bitterness. It only takes a few extra minutes and is absolutely worthwhile.
Assemble while the bread is warm. The warmth of the toast slightly softens the burrata, creating a creamy experience that cold bread simply can't replicate.
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$140 at Casa ZumaThe Star Ingredients
Blood oranges are the highlight, but if they're unavailable—due to their fleeting season—cara cara oranges can serve as a lovely alternative. While you may lose the vibrant color, the flavor remains sweet and complex. Navel oranges can also work, offering a less dramatic option, but the mix of fresh citrus and honey over burrata is still a win.
And remember, flaky salt is essential. It ties everything together, enhancing the honey, cutting the richness of the burrata, and ensuring each bite is the best version of itself. My go-to is Maldon, but fleur de sel or any quality flaky salt works beautifully. A few fresh thyme sprigs on top add a herby, floral touch that embodies that California vibe.
The complete recipe is below and can be prepared in about 15 minutes. Enjoy it this weekend while blood oranges are still available! If you're looking for more ways to use burrata, check out these top burrata recipes.
We'd love to hear from you if you try this recipe—leave a comment or tag us on social media.
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Description
This blood orange burrata toast with pistachios and honey is an impressive appetizer that comes together in under 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, for drizzling
- Flaky sea salt
- Fresh thyme or mint leaves
Instructions
- Supreme the blood oranges by slicing off the top and bottom, then cutting away the peel and pith. Slice into rounds.
- Preheat your broiler or grill over medium-high heat. Generously brush both sides of the sourdough slices with olive oil. Broil or grill for 2-3 minutes per side until golden and lightly charred.
- While the bread remains warm, tear the burrata into pieces and spread across each slice. Top with blood orange rounds, scatter the pistachios, and drizzle with honey.
- Finish with a pinch of flaky salt and a few sprigs of fresh thyme. Serve immediately.
- Prep Time: 10
- Cook Time: 5
- Category: appetizer
Keywords: blood orange burrata toast
