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I’ve been spending a lot of time lately with seed catalogs and plant lists, mapping out what I want to grow at Zuma Beach House. If you’ve been following along with our renovation, you know we’re pouring much of our energy into the outdoor space—and one of the things I’m most excited about is planting a citrus grove. Meyer lemons, kumquats, a blood orange tree, and all the fruit I’ve dreamed about planting (but that don’t exactly thrive in Austin’s climate).
All that planning has me fixated on citrus in the kitchen lately. We’re currently in that season where it’s starting to feel like spring, and I’m craving something bright and alive on my plate. But… summer fruit hasn’t yet arrived. The answer to my craving? Blood oranges. They’re dramatic and special—that deep crimson color against the creamy burrata is almost too pretty—and the flavor is sweeter and more complex than a regular navel orange, with a faint berry note I just love.
If you’ve ever found yourself staring at a bag of blood oranges at the farmers market, wondering what to do with them, this burrata toast recipe is your answer. (This blood orange margarita’s not bad either.)
Why I’m Obsessed With This Simple Recipe
Here’s the thing about burrata toast: it sounds simple (and it is), but it always feels elevated. You get a million textural contrasts: creamy against crunchy, sweet against savory, and soft against charred. This blood orange burrata toast hits all of the notes: the smoky sourdough with cool burrata, the bright tart blood orange with the honey drizzle to tie everything together. Each component is doing its job, and when they all come together, it’s one of those bites that makes you stop and really savor it.
This toast works equally well as a simple appetizer when friends come over, as it does a solo dinner for myself—two toasts, a simple arugula salad on the side, and a glass of whatever white wine we have open.
Lessons I’ve Learned from Making This Blood Orange Burrata Toast
The bread matters more than you’d think. You want thick slices of a good, crusty sourdough—something with actual structure that can hold up to the burrata without going soggy. Brush both sides generously with olive oil before it hits the broiler or grill. You’re going for golden with some char around the edges, not just toasted. That smokiness is what elevates this burrata toast recipe from a snack to something that actually feels special.
Don’t skip removing the citrus peel. I know it feels fussy if you’re not used to it, but slicing away the peel and pith and cutting those clean rounds makes a real difference—both visually and because you’re not fighting any bitterness from the white pith. It takes maybe three extra minutes, and it’s 100% worth it. (I share how to do it in my citrus salad recipe.)
Assemble your toast while the bread is still warm. The heat from the toast softens the burrata just slightly as you tear it on top, and you get this incredible creamy situation that you simply cannot replicate on cold bread.
The Hero Ingredients
Blood oranges are the star here, but if you can’t find them—they have a short season and aren’t always easy to track down—cara cara oranges are a beautiful substitute. You’ll lose that striking, deep color, but the flavor is similarly sweet and complex. Navel oranges work too—less dramatic visually, but that combination of fresh citrus and honey over burrata is the move.
And of course, the flaky salt at the end is not optional. It genuinely pulls everything together, amplifying the honey, cutting through the richness of the burrata, and making each bite taste like the best possible version of itself. Maldon is my go-to, but fleur de sel or any good flaky salt works well, too. A few sprigs of fresh thyme scattered over the top add this herby, slightly floral finish that feels very California.
The full recipe is below, and it comes together in about 15 minutes. Make it this weekend while blood oranges are still in season (they won’t be around much longer!). And if you’re looking for other ways to use that burrata, here are all the best burrata recipes I keep coming back to.
I’d love to hear from you guys if you make it—leave a comment below or tag me on Instagram.
Description
This blood orange burrata toast with pistachios and honey is the kind of appetizer that looks impressive but comes together in less than 15 minutes.
- 4 thick slices of sourdough bread
- Extra-virgin olive oil, for brushing
- 8 ounces burrata (2 large balls or 4 small ones)
- 2–3 blood oranges
- 1/3 cup shelled pistachios, roughly chopped
- Honey, for drizzling
- Flaky sea salt
- Fresh thyme or mint leaves
- Supreme the blood oranges by slicing off the top and bottom, then cutting away the peel and pith. Slice into rounds.
- Preheat your broiler or heat a grill over medium-high. Brush both sides of the sourdough slices generously with olive oil. Broil or grill for 2-3 minutes per side until golden and lightly charred around the edges.
- While the bread is still warm, tear the burrata into generous pieces and spread across each slice. Top with blood orange rounds, scatter the pistachios over everything, and drizzle with honey.
- Finish with a good pinch of flaky salt and a few sprigs of fresh thyme. Serve immediately.
- Prep Time: 10
- Cook Time: 5
- Category: appetizer
Keywords: blood orange burrata toast
