Blood orange burrata toast with pistachios and honey

I’ve been spending a lot of time lately looking through seed catalogs and plant lists, planning what I want to grow at Zuma Beach House. If you’ve been following our renovation, you know that we’re investing a lot of our energy into the outdoor space and one of the things I’m most excited about is planting a citrus orchard. Meyer lemons, kumquats, a blood orange tree, and all the fruits I’ve dreamed of planting (but don’t exactly thrive in Austin’s climate).

Lately all that planning has me obsessed with citrus in the kitchen. We’re currently in that season where it’s starting to feel like spring and I’m craving something bright and lively on my plate. But… the summer fruit hasn’t arrived yet. The answer to my craving? Blood oranges. They are spectacular and special (that deep crimson color contrasted with the creamy burrata is almost too pretty) and the flavor is sweeter and more complex than a normal navel orange, with a slight berry note that I love.

If you’ve ever found yourself staring at a bag of blood oranges at the farmers market and wondering what to do with them, this burrata tostadas recipe is your answer. (This blood orange margarita isn’t bad either.)

Why I’m obsessed with this simple recipe

This is the thing about burrata toast: it sounds simple (and it is), but it always it feels high. You get a million texture contrasts: creamy vs. crunchy, sweet vs. salty, and smooth vs. charred. This blood orange burrata toast hits all the notes: smoky sourdough with fresh burrata, bright tart blood orange with a drizzle of honey to bring it all 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 well as for a solo dinner: two toasts, a simple arugula salad on the side, and a glass of whatever white wine we have open.

Lessons I Learned Making This Blood Orange Burrata Toast

Bread matters more than you think. You want thick slices of good and crispy sourdough—something with real structure that can hold the burrata without getting soggy. Generously brush both sides with olive oil before it hits the grill. You’re looking for golden brown with a little char on the edges, not just toasted. That smoky flavor is what elevates this burrata tostadas recipe from a snack to something that really feels special.

Don’t forget to remove the peel from the citrus. I know it’s tricky if you’re not used to it, but cutting out the peel and pith and slicing those rounds clean makes a big difference, both visually and because you’re not fighting the bitterness of the white pith. It takes maybe three more minutes and is 100% worth it. (I share how to make it in my citrus salad recipe.)

Assemble your toast while the bread is still warm. The heat from the toast softens the burrata slightly when you smash it over the top, and you get this amazing creamy situation that you just can’t replicate on cold bread.

The ingredients of the hero

Blood oranges are the star here, but if you can’t find them (they have a short season and aren’t always easy to locate)Cara cara oranges are a beautiful substitute. You’ll lose that bold, deep color, but the flavor is just as sweet and complex. Navel oranges work too, less visually dramatic, but that combination of fresh citrus and honey on burrata is the way to go.

And of course, salt flakes In the end it is not optional. It really brings everything together, amplifies the honey, cuts through the richness of the burrata, and makes every bite taste like the best possible version of itself. Maldon is my go-to, but fleur de sel or any good flake salt works well too. A few sprigs of fresh thyme scattered on top add this herbaceous, slightly floral finish that feels very Californian.

×

The full recipe is below and takes about 15 minutes to prepare. Make it this weekend while blood oranges are still in season (they won’t last much longer!). And if you’re looking for other ways to use up that burrata, here are the best burrata recipes I keep coming back to.

I would love to hear from you if you make it; Leave a comment below or tag me on Instagram.

Print