Tomato Burrata Toast (Printer View)

Creamy burrata with juicy tomatoes and basil on toasted sourdough delivers bright, fresh flavors.

# Components:

→ Bread

01 - 2 large slices sourdough bread

→ Toppings

02 - 1 ball (4.4 oz) fresh burrata cheese
03 - 2 medium ripe tomatoes, sliced
04 - 2 tablespoons extra virgin olive oil
05 - 1 garlic clove, halved
06 - Flaky sea salt, to taste
07 - Freshly ground black pepper, to taste
08 - 6–8 fresh basil leaves, torn
09 - 1 teaspoon balsamic glaze (optional)

# Method steps:

01 - Toast sourdough slices in a toaster or on a grill pan until golden and crisp.
02 - While toasts are warm, rub one side of each with the cut side of the garlic clove to infuse flavor.
03 - Drizzle each toast with 1 tablespoon of extra virgin olive oil evenly over the surface.
04 - Arrange sliced tomatoes over the toasts, slightly overlapping each slice; season with flaky sea salt and freshly ground black pepper.
05 - Gently tear the burrata and distribute half of it over each toast.
06 - Top with torn basil leaves and an optional drizzle of balsamic glaze; serve immediately while bread remains warm and burrata creamy.

# Expert Advice:

01 -
  • The burrata turns creamy and buttery when it meets warm toast, creating this unexpected luxury moment that feels more indulgent than the effort demands.
  • Fresh tomatoes and basil make you taste actual seasons changing, plus it looks so beautiful you'll want to photograph it before eating.
  • It's the perfect bridge between breakfast and lunch—simple enough for a weekday but impressive enough to serve when someone stops by.
02 -
  • Burrata is fragile and starts separating if it gets too cold or sits too long, so don't assemble until you're ready to eat—this isn't a make-ahead situation.
  • The quality of your tomato matters more than the quality of anything else here; a mediocre burrata with an incredible tomato will still be delicious, but the reverse won't save you.
03 -
  • Buy burrata the day you're using it and keep it in its liquid at room temperature for the best texture—cold burrata gets stiff and loses that incredible creaminess.
  • Toast your bread in a grill pan instead of a toaster if you want control over the char and the ability to get one side extra crispy while keeping the other just tender.
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