During my travels through coastal Italy, I discovered the magic of fresh, simple ingredients assembled with care. These tartines layer thick slices of heirloom tomato on toasted artisanal bread, crowned with soft burrata and bright basil. A balsamic reduction adds a tangy-sweet finish, making these open-faced sandwiches an irresistible appetizer or light meal.

Ingredients

• 4 slices crusty sourdough or ciabatta bread

• 2 tbsp extra-virgin olive oil

• 2 large ripe tomatoes, thickly sliced

• 4 oz burrata cheese, torn

• 8–10 fresh basil leaves

• Salt and freshly ground black pepper

• Balsamic Reduction:

  • ½ cup balsamic vinegar

  • 1 tbsp honey

Steps

1. Make reduction: In a small saucepan, simmer balsamic vinegar and honey until reduced by half and syrupy, about 8–10 minutes. Cool.

2. Toast bread: Brush both sides of bread with olive oil. Toast in a skillet or oven until golden.

3. Assemble: Layer tomato slices on toast; season lightly. Tear burrata over tomatoes, scatter basil leaves.

4. Finish: Drizzle generously with balsamic reduction and a final drizzle of olive oil. Season with salt and pepper to taste.

Professional Notes

• Tomato quality: Seek peak-of-season tomatoes for best flavor and texture.

• Burrata handling: Keep cool until just before serving for ideal creaminess.

• Make ahead: Prepare reduction up to 3 days in advance; assemble tartines just before serving to maintain crispness.

These tartines capture the essence of a summer afternoon in Tuscany. Their vibrant colors and bold flavors make them perfect for entertaining or an elegant snack.