A burrata and fresh tomato sandwich with chives is the taste of summer. The ingredients include fresh garden tomatoes, burrata, olive oil, and chives. And since it’s an open-face sandwich and because it’s Tuesday, we are calling it a tartine!
Every Tuesday, I have been sharing a recipe or maybe just a list of ingredients to make a tartine. I love tartines. Why cover the beautiful ingredients with another slice of bread? Open-faced sandwiches show off the colorful ingredients!
What exactly is in this tomato tartine?
- Fresh tomatoes picked from the garden this morning (store-bought, farmer’s market medium, large tomatoes, or heirloom tomatoes would work too)!
- Burrata Cheese
- extra virgin olive oil
- Rustic bread slice
- Salt and black pepper
Special equipment you might need to make this:
- A box grater
- A knife glove to protect your hands while using the box grater
- A kitchen strainer to strain the juices of the tomatoes
- Small and medium bowl
- Oven or panini grill
Grate the Tomato on a Box Grater
The unique thing about this sandwich is that the tomatoes are grated on a box grater. The skins are discarded, and the tomatoes are then strained. For this reason, Roma tomatoes and cherry tomatoes will not work for this recipe. You will need at least medium sized tomatoes so that you can grate them on a box grater.
We used chives, but fresh basil or oregano would work. I suppose even fresh mint would be fine if that’s what you have.
A drizzle of basil pesto on top would add a lot of flavor. You could also rub the toasts with garlic before adding cheese and tomato. I always forget to do this step!
We used sourdough bread, but you could make it more of a crostini for appetizers by using a baguette. A ciabatta would work too!Print
A Burrata and fresh Tomato Sandwich with Chives
This tomato and burrata sandwich with fresh chives is the ultimate taste of summer.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2-3 1x
- 2 medium tomatoes
- 4 slices rustic bread
- One ball burrata cheese
- Tablespoon extra virgin olive oil
- salt and pepper
- Fresh chives, chopped fine
- Toast the bread (I like to use a panini maker, so that I don’t burn it). I drizzled a little olive oil on each slice.
- Mix the burrata cheese with a little olive oil, salt and pepper, set aside.
- Grate the tomatoes, discard the skins. Then strain them and move to a bowl.
- On the hot toast, spread the burrata on each slice, dividing mixture into fourths to cover each slice.
- Spoon the strained tomatoes on top of each and sprinkle a little sea salt on top.
- Add fresh chives and serve immediately!
Keywords: tomatoes, tartine, open-faced, sandwich