Burrata Heirloom Tomato Toast with Charred Sweet Corn & Chili Oil

Burrata, the creamy cheese born in Puglia with its lush stracciatella heart, stars on this late-summer toast. Charred sweet corn and chili oil bring smoky heat against cool heirloom tomatoes and torn basil.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 38g carbs
• 24g fat
• 5g fiber

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Ingredients

• 4 thick sourdough bread slices
• 2 large heirloom tomatoes
• 1 cup fresh sweet corn kernels
• 8 oz burrata cheese
• 2 garlic cloves
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp chili crisp or chili oil
• 1/4 cup fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Heat a large cast-iron skillet or grill pan over medium-high heat until hot. Add the sweet corn kernels in a single layer and cook undisturbed for 2 to 3 minutes until deeply charred in spots, then toss and char another 1 to 2 minutes; transfer to a bowl.
2. 2Brush both sides of the sourdough slices lightly with olive oil. Toast them in the same hot skillet 2 to 3 minutes per side until golden and crisp with dark grill marks; rub one side of each hot toast vigorously with a cut garlic clove.
3. 3Slice the heirloom tomatoes into thick 1/2-inch rounds and arrange them on a plate; drizzle lightly with olive oil and season with flaky salt and black pepper so the juices start to pool.
4. 4Tear the burrata into large soft pieces and divide evenly over the warm garlic-rubbed toasts, gently pressing so it spreads slightly.
5. 5Layer the seasoned tomato slices over the burrata, allowing some juices to soak into the bread.
6. 6Spoon the warm charred corn over and the tomatoes.
7. 7Drizzle chili crisp generously over each toast, then scatter torn basil leaves and lemon zest on top.
8. 8Finish with an extra pinch of flaky salt and a crack of black pepper. Serve immediately while the toast is still crisp and the burrata is cool and creamy against the warm toppings.