Burrata Prosciutto Toast Recipe

Burrata prosciutto toast is honestly my favorite way to feel a little fancy in the morning, even if I’m still in pajamas. It’s got creamy burrata cheese, salty prosciutto, and crispy bread, all finished with honey and fresh herbs.

It comes together in about 10 minutes—no joke. Works as an appetizer, a light lunch, or if you’re like me, breakfast.

I’ve made a lot of burrata toasts—avocado, tomato, you name it—but the prosciutto and honey combo just hits different. The honey’s sweetness balances out the salty prosciutto, and the herbs keep things fresh.

It’s kind of like a burrata salad exploded onto toast, in the best way.

You’ll see what gear you actually need, the short ingredient list, and step-by-step instructions to make this at home. I’ll throw in some swap ideas and what you can expect when you take that first bite.

Equipment

You really don’t need anything wild for this one. I keep it basic.

Here’s what I use:

• Toaster or oven for crisping the bread
• Cutting board for slicing stuff
• Sharp knife for the burrata and bread
• Small bowl for honey (if you want)
• Serving plate or board

If you’re just making a slice or two, a toaster is perfect. For a crowd, I go with the oven—lets me do a bunch at once.

A sharp knife really helps with burrata. That cheese is delicate and can get messy if you try to cut it with something dull.

Odds are, you already have all this in your kitchen. That’s part of why I love this recipe—no weird gadgets.

If you want to be a little extra, a wooden board looks great for serving. But honestly, a plate is fine. I’m way more interested in how it tastes than how it looks.

Ingredients

Here’s what you’ll need for this tasty burrata prosciutto toast. Nothing complicated, but each thing adds something to the mix.

For the toast:

• 4 slices of sourdough or rustic bread
• 2 tablespoons olive oil
• 2 balls of fresh burrata (about 8 ounces total)
• 4-6 slices of prosciutto
• 2-3 tablespoons hot honey (or regular honey with red pepper flakes)
• Fresh basil leaves
• Fresh thyme or oregano
• Flaky sea salt
• Freshly cracked black pepper

Burrata is best at room temp, so let it hang out on the counter for about 20-30 minutes before you use it.

For prosciutto, I sometimes crisp it up in a pan or oven for a little crunch. Totally optional, but it’s a nice touch.

Hot honey is a game changer. You can buy it or just warm up regular honey with some red pepper flakes.

Fresh herbs are a must for me. Basil is my go-to, but thyme or oregano add a little extra something.

Instructions

Toast your bread slices until they’re golden and have a good crunch. I use a toaster or just broil them for a couple minutes per side.

While the toast is still warm, drizzle on some olive oil. It soaks in and makes a tasty base for everything else.

Now for the fun part—building your toast:

• Tear the burrata into pieces with your hands
• Spread the burrata across each toast slice
• Lay 2-3 slices of prosciutto over the burrata
• Drizzle honey over the top (about a teaspoon per toast)
• Add fresh herbs like basil or thyme
• Sprinkle sea salt and black pepper
• Drizzle a little more olive oil if you’re feeling it

I like tearing the burrata instead of slicing—it gives you those messy, creamy bits that melt into the bread.

Prosciutto is best at room temp so it’s easy to drape over the cheese.

Serve right away while the bread’s still warm and the burrata is soft and creamy. The combo of crunchy, creamy, salty, and sweet is honestly so good.

When you eat it, the honey kind of soaks into everything and ties it all together.

Notes

This toast really doesn’t keep well. The bread gets soggy if it sits too long, so I keep everything separate and assemble right before eating.

Letting the burrata come to room temp makes a big difference. Cold burrata just doesn’t spread as nicely, and the flavor isn’t as mellow.

Adjust the honey to your taste. I usually go with about half a teaspoon per toast, but do what feels right.

For prosciutto, I stick with 2-3 slices per toast. You can fold it or just lay it flat—whatever you like.

Fresh herbs really brighten things up. I’ve used dried basil in a pinch, but fresh is way better. Basil’s my favorite, but thyme or oregano work too.

If your burrata’s extra wet, I give it a gentle pat with a paper towel before putting it on the toast. Keeps the bread from getting too soggy.

Toast the bread until it’s golden and crisp. If it’s too soft, it’ll fall apart under the toppings. I usually go for 3-4 minutes in a 400°F oven.

A sprinkle of flaky sea salt on top is optional, but I think it’s worth it.

Tasting Notes

The first thing that hits me when I bite in is the creamy burst of burrata. It’s rich, milky, and just kind of melts into everything.

The cheese stays cool and smooth, which feels great with the warm, crispy bread underneath. That contrast is honestly what makes it for me.

Then there’s the prosciutto, bringing in this salty, savory kick. It’s thin, a bit delicate, and sometimes I even catch a hint of sweetness after the salt.

And the honey—wow, it just ties it all together. Not too sweet, just enough to play off the saltiness and keep things interesting. I swear, sometimes I notice this little floral note from the honey that surprises me.

The toasted bread is sturdy and super crunchy, with this nutty thing going on from the grill. It holds up under all the toppings, which is a relief because nobody wants soggy toast.

Fresh herbs like basil or arugula give it this peppery, bright finish. They cut through all that richness, and if I remember to rub a little garlic on the bread first, there’s a nice hint of that too.

A sprinkle of black pepper and sea salt at the end just wakes everything up. They’re not flashy, but honestly, I’d miss them if they weren’t there.

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