Tomato Burrata Toast (Print Version)

Crisp sourdough layered with creamy burrata, juicy tomatoes, fresh basil, and a touch of balsamic.

# What You'll Need:

→ 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)

# Directions:

01 - Toast sourdough slices in a toaster or on a grill pan until golden and crisp.
02 - While warm, rub one side of each toast with the cut side of the garlic clove to impart subtle flavor.
03 - Drizzle each toast evenly with 1 tablespoon of extra virgin olive oil.
04 - Layer tomato slices over the toasts, slightly overlapping; season with flaky sea salt and freshly ground black pepper.
05 - Gently tear the burrata and divide it evenly over the tomato-topped toasts.
06 - Top with torn basil leaves and, if desired, drizzle with balsamic glaze.
07 - Present immediately while bread remains warm and burrata is creamy.

# Expert Tips:

01 -
  • Takes just 15 minutes but tastes like you spent hours in the kitchen.
  • The contrast between crispy bread and that cloud-like burrata center is absolutely addictive.
  • Works as an impressive brunch for guests or a quiet moment just for yourself.
02 -
  • Temperature contrast is everything—warm bread with cold burrata is what makes this work, so don't assemble it ahead of time.
  • Overripe, soft tomatoes will make the toast soggy; you want juicy but still firm enough to slice cleanly.
  • If your burrata comes cold from the fridge, let it sit out for a few minutes before serving so the texture is pillowy instead of stiff.
03 -
  • Buy your burrata the day you plan to use it, and keep it in its brine until the last possible moment.
  • If you can't find good fresh tomatoes, this dish honestly isn't worth making—wait for tomato season or swap with roasted red peppers instead.
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