Blood orange burrata toast with pistachios and honey

I’ve been spending a lot of time lately poring over seed catalogs and plant lists, mapping out what I want to grow at the Zuma Beach House. If you’ve been following along with our renovations, you know we’ve been pouring most of our energy into outdoor spaces — 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 fruits I’ve dreamed of planting (but don’t grow well in Austin’s climate).

All those plans have been fixed on citrus in the kitchen lately. We’re currently in the season where it’s starting to feel like spring, and I’m craving something bright and lively on my plate. But… the fruits of summer are not here yet. The answer to my cravings? blood orange They’re dramatic and special—that deep red color against the creamy burrata is almost too pretty—and the flavor is sweeter and more complex than regular navel oranges, with a faint berry note that I love.

If you’ve ever stared 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 isn’t bad, either.)

Why I’m Obsessed With This Easy Recipe

Here’s the thing about burrata toast: it sounds simple (and it is), but it always is feels Advanced You’ll find a million textural contrasts: creamy versus crunchy, sweet versus savory, and soft versus burnt. This blood orange burrata toast hits all the notes: smoky sour with cold burrata, bright tart blood orange drizzled with honey brings it all together. Each ingredient 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 as a solo dinner for yourself—two toasts, a simple arugula salad on the side, and a glass of whatever white wine we have.

I learned from making this Blood Orange Burrata Toast

Bread is more important than you think. You want a good, thick piece of crusty sourdough—something with real texture that can hold the burrata without getting soggy. Brush both sides generously with olive oil before hitting the broiler or grill. You’re going for gold 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 citrus peels. I know it sounds awkward if you’re not used to it, but cutting off 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 probably takes three extra minutes and is 100% worth it. (I share how to do this 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 tear it up and you get this incredible creamy texture that you just can’t replicate on cold bread.

hero material

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 Orange is a nice alternative. You lose that interesting, deep color, but the flavor is just as sweet and complex. Navel oranges work too – less dramatic visually, but the combination of fresh citrus and honey on the burrata is the move.

and of course, Flaky salt The end 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 flaky salt works well too. A few sprigs of fresh thyme scattered on top add this herbaceous, 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 last much longer!) and if you’re looking for another way to use up that burrata, here are all the best burrata recipes I keep coming back to.

I’d love to hear from you if you make it – leave a comment below or tag me on Instagram

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