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I’ve been spending a lot of time lately with seed lists and plant lists, mapping out what I want to plant at Zuma Beach House. If you’ve been following along with our renovations, you know that we pour a lot of our energy into the outdoors—and one of the things I’m excited about is planting a citrus tree. Meyer lemons, kumquats, a blood orange tree, and every fruit I’ve ever dreamed of growing (but that doesn’t do well in Austin’s climate).
All that planning has me fixated on 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 lively on my plate. But… the summer fruits haven’t arrived yet. The solution to my quest? Blood oranges. They’re amazing and special—the crimson color against the creamy burrata is almost too good—and the flavor is sweeter and more complex than the usual orange core, with a faint berry note that I just 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 isn’t 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 lasts forever feels up. You get a million text comparisons: creamy vs. crunchy, sweet vs. savory, and soft vs. hot. This blood orange burrata toast hits all the notes: smoky sourdough with cool burrata, bright blood orange tart with honey to tie everything together. Each part does its job, and when they all come together, it’s one of those bites that makes you stop and really taste it.
This toast works just as well as an easy snack when friends come over, as it does for dinner on its own—two toasts, a simple arugula salad on the side, and a glass of whatever white wine we’ve opened.
Lessons Learned From Making This Blood Orange Burrata Toast
Bread is more important than you might think. You want thick slices of nice, crusty sourdough—something with real structure that will hold up to the burrata without wrapping. Brush both sides liberally with olive oil before you hit the broiler or grill. You want it to be golden with char on the edges, not just fried. That smokiness is what elevates this burrata toast recipe from a meal to something that feels special.
Don’t forget to remove the citrus peel. I know it sounds crazy if you’re not used to it, but cutting off the peel and pith and cutting those neat rounds makes a real difference—both visually and because you’re not fighting any bitterness from the white pith. It might take an extra three minutes, and it’s 100% worth it. (I share how to do it in my citrus salad recipe.)
Assemble your toast while the bread is still warm. The heat from the toast softens the burrata just as you tear it open, and you get this amazing creamy texture that you can’t replicate on cold bread.
Ingredients for a Hero
Blood oranges are the star here, but if you can’t find them—they have a short season and aren’t easy to track down—cara cara oranges make a good substitute. You will lose that bright, deep color, but the taste is equally delicious and complex. Navel oranges work, too—a bit off-putting, but that combination of citrus and honey on top of burrata is a hit.
And of course, sour salt ultimately it is not an option. It combines everything authentically, amps up the honey, cuts through the richness of the burrata, and makes each bite taste like the best version of itself. Maldon is my go-to, but fleur de sel or any good plain salt works well, too. A few sprigs of fresh thyme scattered on top add this herby, floral finish that feels very Californian.
The full recipe is below, and it comes together in about 15 minutes. Make it this weekend while blood oranges are still in season (they won’t be for long!). And if you’re looking for other ways to use up that burrata, here are all the best burrata recipes I keep coming back to.
I’d love to hear from you guys if you do—leave a comment below or tag me on Instagram.
Explanation
This blood orange burrata toast with pistachios and honey is the kind of dessert that looks good but comes together in less than 15 minutes.
- 4 thick slices of sourdough bread
- Extra-virgin olive oil, for brushing
- 8 ounces burrata (2 large balls or 4 small)
- 2–3 blood oranges
- 1/3 cup chopped pistachios, chopped
- Honey, it’s dripping
- Plain sea salt
- Fresh thyme or mint leaves
- Top the blood oranges by cutting the top and bottom, then cut the peel and pith. Cut out circles.
- Preheat your broiler or grill to medium high. Brush both sides of the sourdough pieces liberally with olive oil. Broil or grill for 2-3 minutes on each side until golden and slightly charred on the edges.
- While the bread is still warm, tear the burrata into large pieces and spread over each piece. Top with blood orange rounds, scatter pistachios over everything, and drizzle with honey.
- Finish with a good pinch of coarse salt and a few sprigs of fresh thyme. Serve immediately.
- Preparation Time: 10
- Cooking Time: 5
- Category: appetizer
Keywords: blood orange burrata toast
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