What is burrata?
Burrata toast has become a cult favorite over the past few years, and with good reason. Burrata is freaking delicious. If you like fresh mozzarella cheese, chances are you’ve fallen in love with burrata.
Burrata starts as fresh mozzarella. Then, it’s stretched and pulled into thin strands and soaked in fresh cream. Finally, it is encased in more mozzarella and formed into a ball. So the outer casing has the consistency of fresh mozzarella and the inside is softer, more like ricotta.
What’s in this Burrata Toast Appetizer
- Sourdough toast. Find an unsliced loaf so that you can control the thickness of the slices.
- Pumpkin butter. Making pumpkin butter at home fills your kitchen with the delicious aromas of nutmeg, cinnamon and clove. My easy recipe only takes about 30 minutes to make, but you could also buy it at the supermarket.
- Burrata cheese. Let it sit out on the countertop so that it reaches room temperature. Nobody likes cold cheese on warm toast.
- Fig syrup. We’ll make it by cooking down fig preserves until it’s looser and pourable.
- Crispy sage. We’re going to brown a little butter in a pan and fry the sage leaves in the butter. Be prepared for the best thing you’ve ever smelled.
How to build this Burrata Toast with Fig, Pumpkin and Sage
Next, brown the butter in a small pan. If you have a stainless steel pan or anything lighter in color, use it. It’s helpful to be able to see the color of the butter turn from yellow to a deep amber color. If all you have is a nonstick or dark colored pan, you’ll have to rely on your nose to tell when the butter has been sufficiently browned.
It will give off an aromatic, nutty scent that’s literally intoxicating. At that point, just drop the sage leaves into the butter and crisp them up.
While the bread is toasting, make the quick fig syrup. This way, when the toast is ready, all the toppings will be too.
Spread the pumpkin butter onto the toast, followed by the burrata, fig syrup and crispy sage leaves. It’s like autumn on toast!
This Burrata Toast Appetizer with Fig Syrup, Pumpkin Butter and Sage is elegant enough to serve as a first course at a holiday meal, and rustic enough to serve with a big green salad as a light dinner. There’s no wrong time to enjoy it!
And when you make it, I’d love to hear about it. Drop a rating or leave a comment below. Enjoy!
For more fall appetizers, try these:
For more toast recipes, try these:
- Heirloom Tomato & Feta Toasts
- Mushroom Gruyere Toasts
- Pecan-Crusted Goat Cheese Toasts with Red Grapes
Burrata Toast Appetizer with Fig Syrup, Pumpkin Butter and Sage
- 1 loaf sourdough bread unsliced
- 1 cup pumpkin butter
- 1/2 cup fig preserves
- 1 cup fresh sage leaves
- 1 Tbsp. butter
- 2 balls of burrata
- 1/4 tsp. salt
- Remove the burrata and pumpkin butter from the refrigerator and allow to come to room temperature while you prepare the toasts. Combine the burrata and salt in a small bowl and mash with a fork until smooth.
- Heat the butter over medium-low heat in a skillet until it bubbles. Keep swirling the butter in the pan until it starts to darken in color. Add the sage leaves and saute until crispy. Remove onto paper towels too cool.
- Preheat oven to 450 degrees. Slice the loaf of bread into thick slices and arrange on a baking sheet. Brush with olive oil on the sides that face up. Toast the bread for 12 minutes.
- While the bread is toasting, make the fig syrup: Combine fig preserves and 1 Tbsp. of water in a small saucepan. Heat over low heat until the mixture thins out and becomes syrupy.
- Remove the toasts from the oven. Spread a layer of pumpkin butter, then the burrata. Drizzle with fig syrup and top with crispy sage leaves.