Tomato Burrata Toast (Print View)

Creamy burrata, juicy tomatoes, and fragrant basil atop crisp sourdough for a flavorful brunch.

# Components:

→ 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)

# Directions:

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

# Expert Advice:

01 -
  • Ready in fifteen minutes but tastes like you've been cooking all morning.
  • Burrata's creamy, luxurious texture makes even the simplest toast feel indulgent.
  • The contrast between crispy bread and juicy tomatoes is genuinely addictive.
  • It's forgiving enough for a weekday breakfast but fancy enough for guests.
02 -
  • Cold burrata on warm toast turns to rubber—buy it the morning of and don't refrigerate longer than you have to.
  • The tomato releases water once it's cut; if you make this more than ten minutes ahead, the toast gets soggy, so prep everything but only assemble when you're ready to eat.
03 -
  • Keep your burrata in the coldest part of the fridge and don't let it warm to room temperature before eating—room temperature burrata loses its creamy magic.
  • If your tomatoes are watery, slice them and salt them fifteen minutes ahead, which draws out excess moisture and concentrates the flavor.
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