Burrata Prosciutto Toast with Hot Honey and Herbs
Crispy sourdough topped with creamy burrata, salty prosciutto, and a drizzle of hot honey, finished with fresh basil and thyme. A quick gourmet breakfast (or appetizer) that comes together in about 10 minutes.
Equipment
- Toaster or oven/broiler
- Baking sheet (if using oven)
- cutting board
- sharp knife
- Serving plate or board
- Small bowl (optional, for honey)
Ingredients
- 4 slices sourdough or rustic bread
- 2 tablespoons extra-virgin olive oil plus more for drizzling if desired
- 2 balls fresh burrata about 8 ounces total; let come to room temp 20–30 minutes
- 4-6 slices prosciutto 2–3 slices per toast
- 2-3 tablespoons hot honey or regular honey + pinch red pepper flakes
- 8-12 fresh basil leaves torn
- 1 teaspoon fresh thyme or oregano leaves
- flaky sea salt to taste
- freshly cracked black pepper to taste
Instructions
- Let the burrata sit at room temperature for 20–30 minutes so it’s creamy and easy to tear.
- Toast the bread until golden and crisp (toaster) or bake at 400°F (205°C) for 3–4 minutes, flipping once. You want sturdy toast so it won’t get soggy.
- While the toast is still warm, drizzle each slice with a little olive oil.
- Tear the burrata into pieces with your hands and spread it over the toast slices.
- Drape 2–3 slices of prosciutto over the burrata on each toast.
- Drizzle hot honey over the top (about 1/2–1 teaspoon per toast). Add basil and thyme/oregano.
- Finish with a pinch of flaky sea salt and black pepper. Serve immediately.
Notes
This toast is best assembled right before eating—the bread will soften if it sits. If your burrata is very wet, gently pat it with a paper towel before topping the toast. Optional upgrades: crisp the prosciutto briefly in a hot pan for crunch, or rub warm toast with a cut garlic clove for extra flavor.
Nutrition
Calories: 390kcal | Protein: 17g | Saturated Fat: 10g | Cholesterol: 55mg | 720mg