Tomato Burrata Toast (Print View)

Creamy burrata with juicy tomatoes and basil atop crisp sourdough for a fresh, easy brunch option.

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

# Directions:

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 infuse flavor.
03 - Drizzle each toast with 1 tablespoon of extra virgin olive oil evenly.
04 - Arrange sliced tomatoes over the toasts, slightly overlapping, then season with flaky sea salt and freshly ground black pepper.
05 - Gently tear the burrata and distribute half over each toast.
06 - Top with torn basil leaves and drizzle with balsamic glaze if desired.
07 - Present while the bread remains warm and the burrata creamy for optimal taste.

# Expert Advice:

01 -
  • The contrast of warm crisp bread against cool creamy burrata is absolute magic
  • You can assemble this in under fifteen minutes with ingredients you probably already have
  • It looks impressive enough for guests but feels casual enough for solo lunch
02 -
  • Assemble this right before serving because the burrata will start to melt into warm bread and get soggy if it sits too long
  • Room temperature tomatoes have so much more flavor than cold ones straight from the fridge
03 -
  • Use a serrated knife to slice your sourdough without crushing the bread structure
  • Pat your tomato slices with a paper towel if they are super juicy to prevent the bread from getting soggy too fast
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