Garlic Toast with Burrata and Crispy Shrimp

This toast is a fast way to bring a little restaurant polish to the home table: crisp bread scented with garlic, cool burrata at its most milky and lush, and hot shrimp seared with a touch of chile and lemon. It comes together in minutes and works beautifully for brunch, an afternoon bite, or a wine-friendly appetizer.

Ingredients

• Ciabatta or baguette — 4 slices
• Burrata — 200g (7 oz)
• Large peeled shrimp — 300g (10.5 oz)
• Garlic — 3 cloves
• Olive oil — 3 tbsp
• Unsalted butter — 20g (0.7 oz)
• Chile flakes — 1/2 tsp
• Lemon zest — 1 tsp
• Lemon juice — 1 tbsp
• Fresh parsley, chopped — 2 tbsp
• Salt — 1/2 tsp
• Ground black pepper — 1/4 tsp
• Cherry tomatoes — 6, halved (optional)
• Arugula — 1 handful (optional)
• Lemon wedges for serving — 2 (optional)

Step-by-Step Recipe

1. Pat the shrimp dry. Toss with 1 tbsp olive oil, salt, pepper, chile flakes, and lemon zest. Let stand for 5 minutes.
2. Finely grate or crush the garlic into a paste. Mix with 2 tbsp olive oil. Brush the bread slices with the garlic oil and toast in a dry skillet for 2–3 minutes per side, until deeply golden.
3. Heat a skillet over medium-high heat and melt the butter. Sear the shrimp quickly, about 1.5 to 2 minutes per side, until just golden at the edges.
4. Remove from the heat, add the lemon juice, and toss to lift the browned bits from the pan. Stir in the parsley.
5. Assemble the toasts: tear the burrata over the warm bread, top with the shrimp, and spoon over the pan juices. Add cherry tomatoes and arugula if using. Serve at once with lemon wedges.

Nutrition Per Serving

Tips and Variations

• If you do not have burrata, use stracciatella or fresh mozzarella; the result will still be soft and creamy.
• For extra-crispy shrimp, dry them well and cook in batches on a properly heated skillet, leaving them untouched for the first 60 to 90 seconds.
• For more depth, add a pinch of smoked paprika or garlic powder to the toast oil.
• Swap in whole-wheat bread or a gluten-free baguette if desired — the assembly stays the same.
• Instead of pan-frying, you can roast the shrimp for 6 to 8 minutes at 220°C (428°F) or cook them in an air fryer for an even crust.

What to Serve With It

Serve these toasts with a light cucumber-and-herb salad or a chilled glass of dry white wine. They also pair nicely with balsamic glaze, capers, and freshly ground black pepper.

FAQ