This Burrata Chimichurri Toast is an easy, elevated snack that comes together in minutes. Creamy burrata meets herb-packed chimichurri for a bold, fresh flavor that’s hard to beat. Thinly sliced radishes add the perfect crunchy, peppery contrast to every bite.
This is one of those recipes we came upon when we had a bunch of seasonal vegetables left in the fridge and needed something quick for lunch. We through this together and it became the best happy accident snack.
Why You’ll Love this Recipe:
If you’re looking for a quick snack or appetizer that feels both effortless and impressive, this Burrata Chimichurri toast delivers. The combination of creamy burrata and vibrant chimichurri creates a rich, herby bite that’s balanced and full of flavor.
Thinly sliced radishes add a crisp, peppery crunch that cuts through the creaminess in the best way, making each bite feel bright and satisfying. It’s the kind of dish you can throw together in minutes but still feels like a little moment of indulgence.
If you like this toast, you’ll love this Anchovy herby butter and radish toast, and this Tomato, fried egg toast with a creamy cashew pesto.
What is Chimichurri?
Chimichurri is an herby Argentine sauce traditionally made with parsley, garlic, olive oil, vinegar, and a pinch of red pepper flakes. It’s zippy, garlicky, and full of fresh flavor—perfect for pairing with the mellow richness of burrata. Drizzled over crusty toasted bread, the sauce brings life and energy to the toast, transforming simple ingredients into something seriously craveable.
Burrata Chimichurri Toast
Ingredients
Chimichurri-style sauce:
- 1/2 cup Olive oil
- 3 tbsp Red wine vinegar
- 3 Cloves garlic, minced
- 1/2 cup Parsley
- 1 Red chili pepper, minced
- 1 tsp Oregano
- Sea salt
- Pepper
The rest:
- Bread of choice This is sourdough
- Burrata cheese
- Radishes Sliced thin
Instructions
- Make chimichurri by combining all ingredients in a bowl. I like to add them to a mortar and pestle and give it a nice blend. Let everything sit together while you make the rest.
- Coat bread in olive oil and cook for 2-3 min per side. Spread burrata on toast and top with chimichurri, radishes and spices. Season with more flaky sea salt and pepper. Enjoy!
