Tomato Burrata Toast (Printable)

Bright and fresh toast with creamy burrata, juicy tomatoes, basil, and olive oil on sourdough.

# Ingredient list:

→ 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 to 8 fresh basil leaves, torn
09 - 1 teaspoon balsamic glaze (optional)

# How-to:

01 - Toast the sourdough slices in a toaster or on a grill pan until golden and crisp.
02 - While still warm, rub one side of each toast with the cut side of the garlic clove to impart subtle aroma.
03 - Drizzle each toast with 1 tablespoon of extra virgin olive oil evenly.
04 - Arrange sliced tomatoes over each toast, slightly overlapping, then season with flaky sea salt and freshly ground black pepper to taste.
05 - Gently tear the burrata and distribute half over each toast, preserving its creamy texture.
06 - Top with torn basil leaves and drizzle balsamic glaze if desired. Serve immediately while bread is warm and burrata is creamy.

# Expert Advice:

01 -
  • It's ready in 15 minutes but tastes like you've been in the kitchen all morning.
  • The warm bread against cold, creamy burrata creates a contrast that somehow feels both elegant and totally casual.
  • It's the kind of dish that works whether you're feeding yourself or impressing someone at brunch.
02 -
  • Don't prep the tomatoes too far ahead—cut them just before assembly so they stay juicy and don't weep all over the bread.
  • Burrata breaks apart easily and melts slightly when warm, which is exactly what you want, but it needs to stay cold until the last moment or it turns into pudding.
03 -
  • Toast the bread on a grill pan instead of a toaster if you want a little char and more control over crispness—it adds a deeper, slightly smoky flavor.
  • Let your tomatoes and burrata sit out for a few minutes before assembly so the burrata isn't ice-cold and the tomatoes can release their full flavor.
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