Open Faced Heirloom Tomato Burrata Sandwiches
Author: Adapted from Half Baked Harvest
  • 6-8 ounces burrata cheese
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons chopped fresh basil, plus more for serving
  • 2 teaspoons lemon juice
  • kosher salt and pepper
  • 6 slices whole grain or sourdough bread
  • 3 heirloom tomatoes, sliced
  • 6 slices bacon, chopped
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 pinch crushed red pepper flakes
  • 1 pinch each salt and pepper
  1. Preheat your grill to high heat or preheat your oven to 400 degrees F.
  2. In a medium bowl, stir together the goat cheese, dill, basil, lemon juice and a pinch each of salt and pepper.
  3. Place the bread on a baking sheet and drizzle with olive oil on both sides, season with salt and pepper. Place the bread on the grill and grill for about 2-3 minutes per side or until lightly chard. Remove from the grill.
  4. Spread the burrata over the bread and top with tomatoes. Season the tomatoes lightly with salt and pepper.
  5. Heat a large skillet over medium high heat and cook the bacon until crisp. To the bacon, add the vinegar, olive oil, honey, and a pinch each of crushed red pepper, salt, and pepper. Drizzle the vinaigrette over the tomatoes. Top with basil.
Recipe by Raisin & Fig at