Breakfast 🤖 AI Generated

Roasted Tomato Burrata Toast – 40% Lighter

Slow-roasted blistered tomatoes with sweet basil meet creamy burrata on sourdough—a brunch showstopper that feels indulgent yet saves 230 calories through smart swaps. Greek yogurt replaces half the burrata without sacrificing that luxurious melt, while olive oil is precisely portioned for maximum flavor impact.

15m

Prep Time

35m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 400g mixed cherry and heirloom tomatoes (halved if large)
✓ 2 cloves garlic (thinly sliced)
✓ 1.5 tbsp extra-virgin olive oil
✓ 1.5 tbsp low-sodium vegetable broth
✓ 2 slices sourdough bread (45g each)
✓ 8-10 fresh basil leaves
✓ Sea salt and cracked black pepper to taste
✓ 1/2 tsp balsamic vinegar
✓ 100g fresh burrata cheese (room temperature)
✓ 100g Greek yogurt (0% fat, plain, room temperature)
✓ 1 small red chili (thinly sliced, optional)
✓ Fleur de sel for garnish

👨‍🍳 Instructions

1. Prep the Tomatoes: Preheat oven to 190°C (375°F). Halve cherry tomatoes lengthwise; quarter larger heirloom tomatoes. Pat dry with paper towels to maximize browning—moisture prevents roasting.

2. Roast the Tomatoes: Scatter tomatoes on a lined baking sheet cut-side up. Drizzle with 1.5 tbsp olive oil and 1.5 tbsp broth. Scatter garlic slices over tomatoes. Season generously with sea salt and pepper. Roast for 30–35 minutes until edges are charred and tomatoes collapse into a jammy texture, stirring halfway through.

3. Prepare the Burrata Mixture: While tomatoes roast, place room-temperature burrata and Greek yogurt in a small bowl. Gently fold together using a spatula (do not blend—preserve creamy curds). Season lightly with salt and pepper; reserve.

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4. Toast the Bread: In the final 3–4 minutes of tomato roasting, place sourdough slices on a second baking rack in the oven or use a toaster. Toast until golden and crisp on the outside, tender within. Do not butter—the roasted tomato oil will provide richness.

5. Assemble the Base: Place warm toast on serving plates. Spoon or spread half the burrata-yogurt mixture onto each slice, using the back of a spoon to create a shallow well.

6. Top with Roasted Tomatoes: Generously pile warm roasted tomatoes (with all pan juices) over the burrata layer. The warmth will soften the cheese slightly, creating a luxurious base.

7. Finish with Basil and Seasoning: Tear fresh basil leaves directly over the toast. Drizzle with balsamic vinegar (0.5 tsp per serving). Finish with a pinch of fleur de sel and thinly sliced red chili if using for heat.

8. Serve Immediately: Serve at once while toast is crisp and burrata is still soft. The contrast of warm, jammy tomatoes and cool, creamy cheese is the signature of this dish.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates48g

Fat10g

🏷️ Tags

#low-calorie burrata toast#roasted tomato breakfast#Greek yogurt cheese swap

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