The slices of tomato pair perfectly with creamy burrata, slices of avocado, grilled bread, and watercress for a fresh summer appetizer.
Summer means big, juicy, colorful heirloom tomatoes. Their flavor more than justifies their more expensive price tag. The slices of heirloom tomato pair perfectly with creamy burrata, slices of avocado, grilled bread, and watercress for a fresh summer appetizer. Tartines are like fancy toast or open faced sandwiches – these tomato tartine are sure to be a hit. Of course if you’re like me and you hate dealing with summer heat you could always make it into a quick and easy dinner!
The term tartine means toast in French. It’s typically a slice of bread with a sweet or savory topping similar to an open-faces sandwich. Tartines are larger than crostini – crostini are typically made with slices of baguette rather than halved or whole pieces of toast. The terms are used fairly interchangeably these days.
Key Ingredients in This Recipe
Heirloom tomato – Heirloom tomatoes – With their superior flavor, heirloom tomatoes come from seeds passed down and are typically at least 50 years old. Look for a variety of colors. If you like heirloom tomatoes check out these other recipes here. In fact, I always recommend salting tomatoes or marinating them before adding them to sandwiches.
Burrata – Burrata, a soft cow’s milk cheese from Italy, is essentially mozzarella filled with a creamy interior. It has become very popular in recent years for its rich, clean flavor. The cold, creamy cheese is the perfect contrast to the crisp bread and juicy tangy tomatoes.
Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. You can also remove the top stem, though I prefer to call it a nub, at the top of the avocado – if you remove it and it is green, it’s most likely ready to eat. If it’s brown then it’s probably overripe.
How to Make Heirloom Tomato, Avocado and Burrata Tartines
Marinate tomatoes. Drizzle the tomato slices with olive oil then season with salt and pepper. Let sit for about 10 minutes.
Grill the bread. Heat a large griddle or grill over medium-high heat. Add the slices of bread and cook until grill marks appear, about 1 minute. Flip and cook for an additional minute.
Assemble and serve. Top each slice with burrata followed by tomato slices, avocado and watercress. Slice each toast in half.
Other Recipes to Try
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