Cinnamon Apple and Burrata Sourdough Toast
Warm cinnamon apples meet cool burrata on crisp sourdough in an open toast for two, with a short ingredient list and optional honey.
This toast layers soft, warm apple slices on crisp sourdough, with cool burrata torn over the top. Cook the cinnamon apples until tender but still able to hold their shape, then let their steam settle before assembling.
Burrata is fresh cheese, not yogurt. It belongs in this fruit-topped breakfast collection as a creamy alternative, with a yogurt swap below if that is what you have.
Cinnamon Apple and Burrata Sourdough Toast
- Makes
- 2 servings (1 topped toast each)
- Prep · estimate
- 10 min
- Cook · estimate
- 12 min
- Total · estimate
- 22 min
Ingredients
- 2 slices (120 g total) sourdough, about 1.5 cm / ⅝ inch thick
- 2 small (about 250 g prepared) apples, cored and cut into 5 mm / ¼ inch slices
- 1 tsp (5 ml) olive oil
- 2 tbsp (30 ml) water, plus 1 tbsp more if the pan dries out
- ½ tsp ground cinnamon
- 1 tsp (5 ml) lemon juice
- 1 small ball (125 g drained) burrata made with pasteurized milk
- 1 tsp (7 g) honey, optional, for both servings
Method
Prepare the apples and cheese
Rinse and core the apples, then cut into even slices. Leave the skins on or peel them if preferred. Drain the burrata in a small bowl and keep it chilled until you are ready to assemble.
Soften the apple slices
Heat the olive oil in a wide skillet over medium-low heat. Add the apples and cook for 2 minutes, turning gently. Add 2 tbsp water and the cinnamon, cover and cook for 4–6 minutes, until the slices begin to soften.
Reduce the pan juices
Uncover, stir in the lemon juice and cook for another 2–3 minutes. The apples should be tender, with only a small amount of glossy juice left in the pan. If they are still firm and the pan is dry, add the extra tablespoon of water and cook a little longer.
Toast the sourdough
While the apples cook, toast both sides of the sourdough until crisp and golden. Rest on a rack for 1–2 minutes. Let the apples stand off the heat for about 2 minutes so they are warm rather than steaming.
Layer and serve
Divide the warm apples between the two toasts, leaving excess liquid in the skillet. Tear the drained burrata over the apples, dividing it evenly. Finish with the optional honey and serve immediately with a knife and fork.
Developed for home use; not kitchen-tested by Sourdough Bench. Times are estimates; use the doneness cues in the steps.
Small things that help
- Choose an apple that keeps its shape
- Pink Lady, Braeburn or a similarly firm eating apple gives you distinct slices. Softer varieties still work but may turn into more of a compote.
- Drain before layering
- Use the creamy interior of the burrata, but leave its packing liquid behind. Extra water from the cheese or skillet will soak the toast.
- Make the fruit the warm part
- There is no need to heat the burrata in the pan. Adding it cold to the toast keeps the assembly simple and gives a contrast with the apples.
Make it your own
- Use thick yogurt
- Replace the burrata with 150 g plain, thick Greek yogurt, spread evenly over the two cooled toasts. The result is tangier and less rich; keep the apples warm, not piping hot.
- Try a pear version
- Replace the apples with 250 g prepared firm pear slices. Begin checking them a little earlier because ripe pears soften quickly.
- Use ricotta
- Spread 150 g drained ricotta across both toasts in place of the burrata. Keep the same apple and cinnamon quantities.
Make ahead & storage
Keep burrata chilled at 4°C/40°F or below and follow its opened-pack instructions. Refrigerate cooked apples within 2 hours, or 1 hour above 32°C/90°F; use within 2 days for best texture. Store separately and toast bread when ready to assemble.
Dietary notes
Fresh cheese, not a yogurt recipe
The main version contains wheat and milk. Burrata supplies the creamy layer; the yogurt version is a separate substitution. If you need vegetarian cheese, check how the burrata's rennet is sourced.
Choosing the creamy layer
Burrata gives the toast a rich, creamy finish. Choose the plain Greek-yogurt variation for a tangier topping, or ricotta for a softer spread. Each changes the recipe's nutrition, so use the actual product label when comparing them.
Before you start
Can I cook the apples ahead?
Yes. Prepare the apple topping, refrigerate promptly and keep it separate from the bread and cheese. Gently reheat the apples until hot throughout, then let the steam settle before assembling.
Do I have to add honey?
No. Sweet apples often need no extra sweetener. The water softens the fruit and reduces into pan juices without honey; add the optional teaspoon only after tasting.
Can I use mozzarella instead of burrata?
You can use 125 g drained fresh mozzarella, torn into small pieces. It will be firmer and will not create the same creamy layer. Ricotta or thick yogurt gives a softer alternative.
Sources & inspiration
- 静静的理想生活: apple, cinnamon and burrata pairing lead
The pairing was discovered in a search-result title; the full original method was not verified. This is a separately developed Sourdough Bench formula, not a reproduction of that recipe.
- FDA: Are you storing food safely?
Refrigeration and time limits for perishable ingredients.
Recipe writing and serving illustrations are created for Sourdough Bench. Inspiration credits identify the source of an idea; they do not imply that another author tested this recipe. How we publish.
