Culinary Highlights & Features – July 2025

By Chef Stephen Toschlog | Walla Walla Steak Co.

When it comes to showcasing the best of summer, Chef Stephen Toschlog of Walla Walla Steak Co. knows that simplicity and seasonal ingredients are key. His Heirloom Tomato & Burrata Toast with Basil Pesto is the perfect example – fresh, vibrant, and full of local flavor.

One of Chef Stephen’s favorite ingredients this time of year is the heirloom tomato, especially when it’s been sun-ripened in the rich soil of Frog Hollow Farms. “You can see and taste the difference when it’s picked at its peak,” he says. “It’s not grown to travel across the country – it’s grown to taste amazing, right here in Walla Walla.”

Chef Stephen has been sourcing produce from Frog Hollow for nearly 14 years, watching the farm grow from a small local operation into a thriving regional supplier. “It’s become part of our family tradition,” he adds. “My wife Molly and I love taking our daughter Charlie to visit the farm. She feeds the animals, and we pick up garden starts for our home.”

The bread in this dish also has a hometown story. It’s from Graze: a place to eat, a beloved local sandwich shop turned bakery. Owner John Lastoskie started Graze in 2009 and, in 2023, launched Graze Bread, supplying freshly baked sourdough to their stores and a handful of Walla Walla restaurants – including Walla Walla Steak Co. That commitment to quality is something we’re proud to support.

Now, let’s build the toast.

Heirloom Tomato & Burrata Toast with Basil Pesto

Serves 3-4

Ingredients

For the Toast:

  • 2 heirloom tomatoes (your favorite varieties)
  • 1 thick slice Graze sourdough bread
  • 2 oz olive oil
  • 2 oz basil pesto (see below)
  • 1 burrata ball
  • 2 tsp salt
  • 1 oz fresh basil (preferably the tops) for garnish

For the Basil Pesto:

  • 4 oz fresh basil
  • 2 tbsp pine nuts
  • 2 garlic cloves
  • 1 cup olive oil
  • ½ cup grated Parmesan cheese

Basil Pesto Prep

To preserve the vibrant green color, Chef Stephen recommends keeping everything as cold as possible before blending.

  1. In a small blender, combine basil, pine nuts, garlic, and Parmesan.
  2. Blend on high, slowly drizzling in olive oil until smooth and bright.

Tomato Toast Assembly

  1. Toast the Bread
    Brush bread with olive oil and a pinch of salt. Toast over high heat until golden.
  2. Slice & Season the Tomatoes
    Cut into ¼-inch slices and lightly salt them. “A little salt goes a long way with heirlooms,” Chef Stephen notes.
  3. Assemble
    Spread a generous layer of pesto on the toasted bread.
    Tear the burrata and layer it on top. Season lightly.
    Add the tomato slices, then drizzle with more pesto.
    Finish with fresh basil tops and a final sprinkle of salt.
  4. To Serve
    Cut in half and plate with a light arugula salad dressed in olive oil, vinegar, and a squeeze of lemon.

Why It Works

This dish is the essence of summer—sweet tomatoes, creamy cheese, fragrant basil, and perfectly toasted local sourdough. Each bite balances freshness with richness, crunch with creaminess.