Pin it There's a moment every summer when you bite into a tomato that tastes the way tomatoes are supposed to taste—bright, juicy, almost floral—and you realize you need to do something special with it. That's when burrata toast came into my life. I was standing in my kitchen on a Saturday morning, farmers market bag in hand, with sourdough still warm from the bakery, and I thought: why not build something simple that just lets these ingredients speak for themselves?
I made this for my partner on a quiet Sunday, and they asked for seconds before I'd even sat down with my own plate. We ended up eating it standing at the counter, passing a napkin back and forth, laughing about how something so simple felt like a small celebration. That's when I knew this wasn't just a recipe—it was the kind of meal that makes a regular morning feel intentional.
Ingredients
- Sourdough bread (2 large slices): The structure matters here—you want a bread with an open crumb and sturdy crust that can stand up to the toppings without getting soggy but stays warm enough to slightly soften the burrata.
- Fresh burrata cheese (1 ball, 125 g): This is the star, so buy it from a place that treats it well and plan to use it the same day you bring it home for that creamy, delicate texture.
- Ripe tomatoes (2 medium): The ripeness changes everything—pale supermarket tomatoes will taste flat, but a truly ripe tomato from summer or a farmers market becomes the whole point.
- Extra virgin olive oil (2 tbsp): Don't skimp or use cooking oil here; a good olive oil adds richness and a peppery finish that brings everything together.
- Garlic clove (1, halved): Rubbed directly on warm toast, it becomes aromatic and gentle rather than harsh.
- Flaky sea salt: Use it generously—it's not just seasoning, it's texture and emphasis.
- Freshly ground black pepper: Crack it fresh right before serving for that sharp bite.
- Fresh basil leaves (6–8, torn): Torn, not chopped, so it releases its oils gently and stays bright.
- Balsamic glaze (1 tsp, optional): Just a whisper if you use it—this is about the tomato and burrata, not hiding behind syrup.
Instructions
- Toast the bread until it's golden and crisp:
- Use a toaster or grill pan, and aim for that golden-brown point where it has real structure but isn't hard. You want a slight char if you're using a pan.
- Rub the warm toast with cut garlic:
- Do this while the bread is still hot—the warmth opens up the garlic's flavor and lets it sink in without being overpowering.
- Drizzle with olive oil:
- Use about a tablespoon per slice, making sure to coat the whole surface and get into any nooks in the crumb.
- Layer the tomatoes and season:
- Arrange them slightly overlapping, which looks intentional and helps them stay put. Salt and pepper generously—these flavors need to be tasted.
- Add the burrata:
- Tear it gently by hand and spoon it over so you get creamy pockets throughout, not one solid mass. Let some of the liquid pool onto the toast.
- Finish with basil and a final drizzle:
- Tear the basil over the top, add just a touch of balsamic if you're using it, and serve immediately while everything is at its best.
Pin it There's something about eating something this fresh and simple that makes you feel like you're doing something right in your kitchen. It's not complicated or fussy, but it feels intentional—like you chose to slow down for a moment.
Timing and Temperature
The whole magic of this dish lives in the temperature contrast—warm, crispy bread meeting cold, creamy burrata, with juicy tomatoes in between. Assemble it right before serving and eat it immediately, while the bread is still warm enough to be at its best but not so hot that the burrata melts away before you can taste it.
Wine and Pairing Ideas
This is a natural pairing with something light and slightly sparkling—a crisp Prosecco echoes the freshness of the tomato and basil, while a delicate Pinot Grigio brings a mineral quality that doesn't compete. If you're making this for a casual lunch, a chilled glass of either feels like the natural next step.
Variations and Substitutions
You can make this dish completely your own depending on what you have and how you're feeling. A pinch of chili flakes adds heat and makes it feel a bit more dramatic, while heirloom tomatoes—if you can get them—add sweetness and color. If burrata isn't available or you prefer something firmer, fresh mozzarella works, though the texture won't be quite as silky.
- Fresh mozzarella is firmer and milder if you need a different dairy option.
- A squeeze of lemon juice brightens everything if your tomatoes are less acidic than you'd like.
- Serve it as part of a larger meal or enjoy it as a standalone brunch moment—it's flexible enough for both.
Pin it This is the kind of recipe that reminds you why cooking doesn't always have to be complicated to feel special. Make it when you have good ingredients on hand, and let them do what they do best.
Recipe Questions & Answers
- → What type of bread works best?
Sourdough bread is ideal for its crispness and tangy flavor, which complements the creamy burrata and fresh toppings.
- → Can fresh mozzarella be used instead of burrata?
Yes, fresh mozzarella is a great alternative, offering a milder texture while maintaining a creamy element.
- → How can I enhance the garlic flavor?
Rub the warm toast with a halved garlic clove immediately after toasting for a subtle yet aromatic infusion.
- → Is balsamic glaze necessary?
While optional, balsamic glaze adds a sweet tang that beautifully balances the creamy and savory toppings.
- → What are good beverage pairings?
Light, crisp beverages like Prosecco or Pinot Grigio enhance the freshness and complement the creamy texture.