Rich and creamy burrata truffle toast is a perfect recipe for enjoying truffles anyone will like. With only a few ingredients it's also easy to make, and one of my favorite recipes using burrata cheese. Today I'll walk you though making the basic recipe, as well as a slightly more involved version with leeks and truffle that's a great variation.
What is Burrata Cheese?
Burrata is a type of round mozzarella ball filled with finely chopped pieces of cheese and cream stored in whey. A specialty of Puglia, for many years it was only available in Italy, but has become an ingredient beloved by chefs for it's mild flavor and rich texture.
It can be used any way you'd use mozzarella, but is slightly more difficult to handle as the inside is very soft and oozes out of the cheese once cut. It's fantastic on pizza, pasta, as a cheese plate with crackers, or put on a piece of toast as I demonstrate here.
For years it's been very expensive and only available through specialty purveyors and Italian grocers. But, in the past few years, Trader Joe's has begun selling a much cheaper burrata at about $5 a tub. If you can't find any, fresh mozzarella packed in whey is a decent burrata substitute.
How to Make it (Step-by Step)
As the cheese is difficult to handle you'll want everything ready before you assemble the toast. First, spread a nice slice of Italian bread with butter or oil and cook in a pan until browned and crisp on both sides.
Truffled Burrata Toast
Next, rub the bread with a small clove of garlic. The garlic is optional, but pairs very well with the truffle flavor.
Next remove the burrata ball from the whey and pat it dry with a paper towel. Cut three ½ inch slices from the cheese and arrange them on the toast. You'll have a small amount leftover to snack on. Season the cheese with a sprinkle of good salt like Maldon. I used some truffle salt a company sent me but it's optional.
Finally, sprinkle some chives on the cheese, grate fresh truffles over the toast, and drizzle with a little homemade truffle oil if you have some.
Creamy Leek and Truffle Toast
I love truffled burrata cheese, but another delicious version to try is a simple toast with soft, spreadable leeks. Here's how to make it.
Take a large fresh leek, cut it in half, make ¼ inch slits with a chef knife and then cut the leek into small dice.
Put the leeks in a small saucepan, add some cooking oil and sweat until they're translucent. Add a splash of white wine, cook off the alcohol, then add some chicken stock and simmer until the leeks are very tender.
Put the cooked leeks in a bowl, add a spoonful of ricotta cheese and a little parmesan, mix and reserve until needed. Cover the toast with thin slices of truffle butter, spread the leeks on top.
Finally, cut the toast into triangles, arrange sliced fresh truffles on top and serve.
Related Posts
Easy Black Truffle and Burrata Toast
Equipment
- 1 10 inch saute pan or cast iron skillet
- 1 Truffle slicer or sharp paring knife
Ingredients
Burrata Truffle Toast
- 1 Slice Good Italian bread
- Kosher salt or truffle salt, to taste
- 1 Tbsp Sliced fresh chives, to garnish optional
- 2 tsp Black truffle oil preferably homemade, optional
- 1 Small Clove garlic
- 2 Tsp Cooking oil or soft unsalted butter for the bread
- 5-10 Grams Fresh black truffle slices or white truffles
- 1 Ball Burrata cheese or fresh mozzarella
Leek Toast with Truffles
- 1 Large Leek (6 oz)
- 2 Tbsp Ricotta cheese
- 1 Tbsp Grated parmesan or pecorino high quality
- 5-10 Grams Fresh black truffle slices
- ½ Cup Chicken stock
- 1 Splash Dry white wine
- 2 Tsp Cooking oil Such as grapeseed or light olive oil
- 1.5 Tbsp Black truffle butter optional
- 1 Ball Burrata cheese or fresh mozzarella
Instructions
Burrata Truffle Toast
- Lightly oil or butter the bread and toast until it's crisp and golden brown on one side. Lightly toast the other side.
- Rub the toasted side of the bread with a small clove of garlic, pressing lightly so the garlic melts into the bread.
- Remove a ball of burrata from the whey, pat dry and cut off three slices. Carefully arrange the cheese on the toast and cut into triangles for easy eating. Season the cheese with a pinch of salt.
- Shave the truffle over the toast, drizzle with a little homemade truffle oil, chives and serve.
Leek Toast with Truffles
- Cut the leeks in half, then slice them into ¼ inch slices keeping the root whole so they stay together. Cut the leeks into ¼ inch dice.
- Put the leeks in a sauce pot with the oil and cook until translucent. Add the wine and reduce, then add the chicken stock and cook until the pan is nearly dry and the leeks are very tender. Transfer the leeks to a bowl and cool.
- Mix the leeks, ricotta and parmesan and season to taste with salt.
- Toast a slice of bread and cover with thin slices of truffle butter. Spread the leeks on top, arrange a few fresh truffle slices on top and serve.
Brenda
Delicious!
I made this toast this morning with homemade Einkorn flour no need bread cooked in a cast iron dutch oven. Toasted with butter and garlic per your instructions, then added homemade cashew cheese, black truffle and garlic chives from my yard.
Thank you for the tip on where to buy truffles and supplying a discount code! Tomorrow I will make the truffle pasta, and if there is enough truffle left over I will make the truffle oil.
Thanks for sharing your recipes!
Alan Bergo
Hey I’m so glad you liked it Brenda.