This toast has two of my favorite things, romesco & zucchini. All on top of burrata and prosciutto – a must try!
The Deets
One of my all-time favorite flavor combinations is Romesco and zucchini, and they come together beautifully in this vibrant burrata toast. Here, I’ve layered a generous spread of creamy burrata with smoky Romesco sauce, tender, slightly charred zucchini ribbons, and savory slices of prosciutto. The Romesco sauce—a Spanish-inspired blend of roasted red peppers, tomatoes, almonds, and spices—brings a rich, smoky depth and subtle tang that’s just perfect for enhancing the creamy texture of burrata. It adds warmth and complexity to this dish, making each bite as satisfying as it is full of flavor.
What’s so wonderful about this toast is how flexible it is. You can easily make it your own by swapping out the prosciutto for other cured meats like salami or even a sprinkle of crispy pancetta. Or, for a fully vegetarian option, pile on more fresh veggies like roasted cherry tomatoes, sautéed mushrooms, or grilled asparagus. The Romesco sauce pairs well with almost anything, so you could use it on sandwiches, as a dip for veggies, or even as a topping for grilled meats.
This toast works just as well for a special brunch as it does for a light lunch or even a flavorful appetizer when entertaining. The combination of creamy, smoky, salty, and fresh flavors makes it feel both indulgent and refreshing. So whether you’re serving it up for friends or simply treating yourself, this Romesco burrata toast is sure to become a favorite! Check out more of my toast ideas here.
Burrata toast with Romesco & zucchini with prosciutto
Ingredients
The Romesco sauce:
- 1 red pepper romano if you have it, but bell works in a pinch
- Sweet cherry tomatoes
- 2 garlic cloves
- 1/2 slice of toasted sliced white bread
- Small handful of blanched almonds or hazelnuts
- A glug of good olive oil
- A drizzle of sherry or champagne vinegar
- Salt
- Pepper
The rest:
- Bread of choice
- Zucchini
- A squeeze of lemon + zest
- Burrata or cottage cheese would also be delish
- Prosciutto
- Flaky salt
- Pepper
- + another drizzle of olive oil and champagne vinegar
Instructions
- Preheat oven to 400. Add pepper, cherry tomatoes and garlic to an oven safe pan and drizzle with olive oil, salt and pepper. Cook for about 20 min, or until tender and the skin can be peeled (check and move around halfway through cooking). Remove and let cool while you prep everything else.
- When the pepper, tomato and garlic is cool enough to touch, peel the skin, remove the seeds, and add to a blender (or mortar and pestle) along with the pepper oil from the pan, vinegar and olive oil. Blend and season to taste.
- Zest a lemon and slice cucumbers. Add olive oil to a pan and add cucumbers with the zest. Squeeze some lemon and season with salt and paper. Cook until the zucchini has browned.
- Toast your bread and add a few tbsp of Romesco sauce. Top with burrata zucchini and a few slices of prosciutto. Drizzle with little olive oil and champagne vinegar. Enjoy!
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