Tomato Burrata Toast

I discovered this toast by accident on a lazy Sunday morning when my farmer's market haul included the most impossibly creamy burrata I'd ever seen. Rather than save it for something fancy, I sliced some sourdough, rubbed it with garlic, and just started layering—tomato, burrata, basil, olive oil. One bite and I understood why it became everywhere. It's the kind of dish that tastes like you spent hours but honestly takes fifteen minutes, and somehow that's exactly when it shines brightest.

My neighbor smelled the garlic-rubbed toast through our shared wall and texted asking if I was okay, then showed up at my door. We ended up eating these together on my apartment steps at 11 a.m. on a Wednesday, drinking cold prosecco from mismatched glasses and not talking much because the food was doing all the talking. She's since made them dozens of times and claims they're her signature brunch dish now—which I find hilarious and kind of wonderful.

Ingredients

• Sourdough bread, 2 large slices: The tang and structure matter here—it needs to hold weight without getting soggy while the warmth wakes up everything on top.
• Fresh burrata cheese, 1 ball (125 g): This is non-negotiable; it's what makes this special, so buy it the day you're making this from somewhere good and use it immediately.
• Ripe tomatoes, 2 medium: Summer tomatoes are ideal, but if you're making this in winter, cherry tomatoes or San Marzanos work when beefsteaks disappoint.
• Extra virgin olive oil, 2 tablespoons: Quality counts—this is one of three ingredients, so make it a good one you'd actually drink.
• Garlic clove, 1 halved: The rubbing technique infuses flavor without overpowering; a nice trick worth keeping in your pocket.
• Flaky sea salt and freshly ground black pepper: Toast-level seasoning changes everything—don't skip grinding the pepper fresh or reach for the tin.
• Fresh basil leaves, 6-8 torn: Tear by hand rather than cutting so it doesn't bruise and lose its bright green color and sharp flavor.
• Balsamic glaze, 1 teaspoon optional: Just a whisper if you use it—this isn't a balsamic situation, it's a tomato and burrata situation that glaze can highlight or ruin.

Instructions

Toast until golden and crisp:

Whether you use a toaster or grill pan, listen for that satisfying crunch—you're looking for genuine golden-brown color, not pale brown or dark brown. You want structural integrity because everything else depends on it.

Rub with garlic while warm:

This is the move that makes it special; the heat opens up the garlic's flavor and helps it cling to the bread. One pass with each cut side is enough—you're building flavor, not making garlic toast.

Drizzle with olive oil:

Use one tablespoon per slice, letting it pool slightly so it catches the salt you're about to add. The oil is both flavor and glue here.

Layer tomato slices and season:

Overlap them slightly like roof shingles so they support each other and look intentional. Hit them with salt and pepper right away so the flavors start melding into the bread.

Add burrata and basil:

Tear the burrata by hand into rough pieces—unevenness looks more natural and gives you variety in how creamy each bite is. Scatter basil last so it stays bright and doesn't wilt completely into the cheese.

Finish and serve immediately:

If you're using balsamic, just a thin thread of it over the top. Eat while the bread is still warm and the burrata is at its creamiest—this is a now food, not a later food.

Save

There was this one time my mom visited from out of town and I made these for us, and she got quiet in that way she does when she's genuinely moved by something small. Not moved like it was fancy or complicated, but moved like I'd figured something out about feeding people that made sense. She still texts me tomato emoji and burrata emoji together, which is her way of saying she wants me to make this again.

Why This Works as a Brunch

Brunch lives in that happy space between relaxed and refined, and this toast hits both notes perfectly. It's vegetarian, naturally elegant, and fast enough that you're not stressed, but intentional enough that people feel cared for. The combination of warm bread, cold creamy cheese, and fresh tomato creates this temperature and texture play that's more interesting than it sounds, and somehow feels luxurious without any real technique.

Tomato Selection and Seasonality

I learned to stop fighting seasonality and just respect it instead. Summer tomatoes make this sing—you want ones that smell fragrant when you cut them and have a faint give when you press them. Winter tomatoes disappoint here, so that's when I pivot to cherry tomatoes halved lengthwise or San Marzanos if I'm feeling it. Heirloom varieties are gorgeous and worth seeking out, especially if you find ones with interesting colors or striations.

Customizing Your Toast

The beautiful thing about this recipe is how gracefully it accepts changes based on what you have or what you're craving. Red pepper flakes scattered on top add heat without changing the soul of the dish, and microgreens or arugula introduce peppery texture if you want extra greenery. Some mornings I add a fried egg because why not, and other times I switch the olive oil to basil-infused or garlic-infused versions if I have them.

• Chili flakes or hot honey bring heat and sweetness without overwhelming the fresh tomato flavor.
• A small handful of peppery arugula or microgreens adds textural contrast and looks even more impressive.
• If you have burrata with truffle or flavored versions, they're spectacular but let them be the star and dial back the balsamic.

Save

This toast became my answer to the question of how to make someone feel welcomed and fed without making it complicated. It's the kind of thing that reminds you why people love cooking in the first place.

Kitchen Help

→ What type of bread works best for this toast?

Sourdough bread is ideal due to its crisp texture and tangy flavor, complementing the creamy cheese and fresh toppings.

→ Can I substitute burrata with other cheeses?

Fresh mozzarella is a good alternative, offering a mild, creamy texture similar to burrata.

→ How do I add extra flavor to the toast?

Rubbing the toast with garlic before drizzling olive oil enhances aroma, and optional chili flakes add a subtle kick.

→ Is balsamic glaze necessary for the dish?

The balsamic glaze adds a sweet acidity that balances the richness but can be omitted if preferred.

→ What herbs pair well with tomato and burrata?

Fresh basil leaves provide a fragrant, peppery note that complements both tomato and cheese perfectly.