Save Pin There's something almost magical about the first time you bite into a truly perfect burrata—that moment when the creamy center gives way and mingles with warm, garlicky toast and a burst of summer tomato. I stumbled onto this combination during a lazy Sunday morning when my fridge held exactly three things: the last of a fresh burrata from the farmers market, a couple of ripe tomatoes, and a half loaf of sourdough. What started as making do became something I've made constantly ever since, because it somehow tastes like both indulgence and simplicity at once.
I made these for a friend who'd just moved into her first apartment, and she called me three days later saying she'd made them for her neighbor. There's something about this toast that spreads—it's not pretentious, it doesn't require fancy skills, and it tastes bright and alive. Since then, it's become the thing people ask me to bring to picnics or the first thing I suggest when someone wants to cook together.
Ingredients
- Sourdough bread: Thick, sturdy slices hold everything without falling apart, and toasting brings out a subtle tang that plays beautifully with the richness of burrata.
- Fresh burrata cheese: This is the whole point—look for creamy centers and buy it as close to serving time as possible; room temperature is your friend here.
- Ripe tomatoes: Choose ones that smell like tomato (not the mealy supermarket kind), and use whatever variety looks best at your market; heirloom tomatoes make this sing.
- Extra virgin olive oil: Don't skimp—this is one of three ingredients doing the heavy lifting, so use something you'd actually taste in a salad.
- Garlic clove: Halved and rubbed on warm toast, it becomes subtle and sweet, not harsh or aggressive.
- Fresh basil leaves: Tear by hand rather than chopping; it bruises less and looks better too.
- Flaky sea salt and fresh pepper: These make the difference between okay and memorable.
- Balsamic glaze: Optional but worth it for a hint of sweetness and depth that rounds everything out.
Instructions
- Toast until golden:
- Use a toaster or grill pan to get the bread deeply golden and crispy enough to stand up to what's coming. The warmth also preps the toast to absorb that garlic flavor in the next step.
- Rub with garlic while warm:
- This is the moment—while the toast is still hot, drag that cut garlic across the surface. It melts slightly into the bread and becomes almost sweet, nowhere near as intense as raw garlic.
- Coat with olive oil:
- Use about a tablespoon per slice; this is not the time to be measured or shy. The oil carries flavor and helps everything come together.
- Layer on the tomatoes:
- Overlap the slices like you're doing this for a photo, then season generously. The salt draws out just enough juice to mingle with the oil and toast.
- Add the burrata:
- Tear it gently with your hands and spoon it over while still creamy. If your burrata is cold from the fridge, you can let it sit at room temperature for 10 minutes first.
- Finish and serve:
- Scatter basil over top, add a thin drizzle of balsamic if you like, and eat it immediately while the bread is still warm and the burrata is soft.
Save Pin Once, a family member who claimed not to like burrata came back for seconds, then thirds, and quietly asked for the recipe. Watching someone discover that they actually love something they thought they didn't is its own kind of cooking victory.
Tomato Timing Matters
The enemy of good toast is soggy bread, and the culprit is always a tomato that's been sitting in a pile for too long. Slice your tomatoes last, right before you assemble—and if you're using particularly juicy ones, consider laying them on paper towels for a minute to catch excess moisture. It sounds fussy, but it's the difference between a bite that crunches and one that falls apart.
Why Heirloom Tomatoes Change Everything
Regular supermarket tomatoes are bred to be sturdy and long-lasting, which means they're usually picked before they're ripe. Heirloom varieties, especially in summer, are picked at actual ripeness and taste like tomato concentrate by comparison. If you can find them at a farmers market, grab a couple even if they're uglier or cost slightly more—the flavor difference is so stark that it might actually be the reason someone asks you for the recipe.
Making It Your Own
This toast is a foundation, not a rulebook, so feel free to build on it. A light dusting of chili flakes adds heat and sophistication; a tiny pinch of red pepper flakes works too. Sometimes I add a whisper of fresh lemon zest, or a thin slice of prosciutto tucked under the burrata for a salty counterpoint. You can also prepare the components ahead for a crowd—toasted bread, garlic-rubbed and waiting—and let people build their own plates.
- Try a sprinkle of fleur de sel and freshly cracked black pepper for texture that makes every bite interesting.
- A small handful of microgreens or peppery arugula adds color and a fresh bite underneath the burrata.
- If you find it at a good Italian market, aged balsamic syrup (not reduction) is deeper and more sophisticated than the typical glaze.
Save Pin This is the kind of recipe that reminds you why cooking matters—not because it's complicated or shows off, but because something simple, done with good ingredients and care, tastes like summer and generosity on a plate. Serve it to someone you like and watch their face light up.
Recipe FAQs
- → What bread works best for this dish?
Sourdough bread is preferred due to its sturdy texture and slightly tangy flavor, which complements the creamy burrata and fresh tomatoes.
- → Can I substitute burrata with another cheese?
Yes, fresh mozzarella can be used as an alternative if burrata is unavailable, providing a similar creamy texture.
- → How can I add extra flavor to the toast?
Rubbing the toast with garlic and adding a drizzle of balsamic glaze enhances the flavor, while a sprinkle of chili flakes adds a gentle heat.
- → Is it important to toast the bread before assembling?
Yes, toasting the bread creates a crisp base that holds up well against the moist toppings and adds a pleasant texture contrast.
- → What herbs pair well with the tomato and burrata?
Fresh basil leaves are ideal, bringing a fragrant note that brightens the rich burrata and sweet tomatoes.