Burrata & Tomato Flatbread (Fast, Creamy, and Fresh)
Here’s a weeknight-friendly flatbread that feels like summer on a plate: a hot, lightly crisp base topped with cool, creamy burrata and juicy tomatoes. The contrast—warm bread, chilled cheese, and bright tomato flavor—is what makes every bite sing.
Original recipe: 4 servings.
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How much are you cooking?
4 portions · 1 full batch · 2 portions now · 2 for later
Keep the original-size recipe and equipment. Prepare additional complete batches if you need more; reserve any extra portions.
For the original batch: Keep the bread tightly wrapped for the next meal and toast slices as it loses freshness. Choose a batch you can finish before it molds; discard moldy bread.
Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.
Ingredients
- Flatbread: 2 large (or 4 small) store-bought Italian flatbreads
- Tomatoes: 2 cups cherry tomatoes, halved (or 1 large tomato, diced)
- Tomato seasoning: 1 1/2 tablespoons extra-virgin olive oil, plus more for serving
- Seasoning: 1/2 teaspoon kosher salt, plus more to taste
- Black pepper: 1/4 teaspoon freshly ground
- Burrata: 8 ounces burrata (about 1 ball), chilled
- Optional finish: 2–3 tablespoons torn fresh basil or parsley
- Optional crunch: 2 tablespoons toasted pine nuts or chopped pistachios
- Optional tang: 1–2 teaspoons balsamic glaze or lemon zest (to taste)
Method
Recipe by Heather Schiefelbein.
- Warm the flatbread: Heat a large skillet over medium-high heat. Place flatbreads in the dry pan (no oil) and cook 2–4 minutes per side, until the surface has light golden spots and the edges feel crisp. (Work in batches if needed.)
- Season the tomatoes: In a bowl, toss tomatoes with olive oil, salt, and black pepper. Let sit 5 minutes so the tomatoes get glossy and flavorful.
- Chill for best texture (optional): Keep burrata refrigerated until the moment you assemble. If your kitchen is warm, chilling the burrata 10 minutes in the refrigerator can help it hold its shape.
- Assemble: Place warm flatbreads on plates. Break or gently spoon burrata on top. Spoon the tomatoes over the burrata.
- Finish and serve: Top with basil/parsley and your chosen extras (pine nuts/pistachios, balsamic glaze or lemon zest). Finish with a small drizzle of olive oil if you like.
Serving, later meals and useful notes
Keep the bread tightly wrapped for the next meal and toast slices as it loses freshness. Choose a batch you can finish before it molds; discard moldy bread.
Doneness cues: You want lightly blistered spots and crisp edges on the flatbread. If it’s pale, cook 30–60 seconds longer per side. Keep the burrata cool: Assemble right before eating so the creamy center stays luscious rather than runny. Prevent sogginess: If you’re feeding a crowd, cook all flatbreads first, then season tomatoes and assemble in small batches.
No burrata? Substitute fresh mozzarella (torn) or ricotta salata for a firmer bite. More garlicky flavor: Add 1 small grated garlic clove to the tomato oil before tossing. Vegetarian-friendly add: Sliced roasted peppers or sautéed zucchini make great extra topping layers.
These are published Cyrus Ramsey recipes; editorial checks are not a physical kitchen test.