Tomato Burrata Toast (Print View)

Crisp sourdough topped with creamy burrata, fresh tomatoes, and fragrant basil for a flavorful bite.

# 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 tbsp 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 tsp balsamic glaze (optional)

# Step-by-Step Directions:

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 slice with the cut side of the garlic clove.
03 - Drizzle 1 tablespoon of extra virgin olive oil over each toast evenly.
04 - Arrange sliced tomatoes on top of toasts, overlapping slightly. Season with flaky sea salt and freshly ground black pepper.
05 - Gently tear burrata cheese and distribute half over each toast.
06 - Top with torn basil leaves and drizzle balsamic glaze if desired.
07 - Serve immediately while bread remains warm and burrata creamy.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes but tastes like you've been in the kitchen all morning.
  • The contrast between crispy toast and creamy burrata is genuinely addictive and never gets old.
  • It's the kind of dish that looks impressive enough to serve guests but casual enough for a solo breakfast.
02 -
  • Room-temperature burrata is creamy; cold burrata is dense and waxy—let it sit out for 10 minutes before serving if it's been in the fridge.
  • Don't slice your tomatoes more than a few minutes before assembling, or they'll release too much liquid and make the toast soggy.
03 -
  • Serve this immediately—every second it sits is a second the bread softens and the burrata firms up, so have your guests ready before you finish assembling.
  • If you're making this for yourself, eat it standing up at the kitchen counter; it's somehow better that way, and there's no pretense needed.
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