Tomato Burrata Toast (Print out)

A vibrant toast featuring creamy burrata, juicy tomatoes, fresh basil, and olive oil on crisp sourdough.

# 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)

# How to Make It:

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

# Expert Advice:

01 -
  • It's impossibly simple but tastes like you spent hours in the kitchen.
  • That contrast between warm, crispy bread and cool, creamy burrata hits differently than you'd expect.
  • You can make it in less time than it takes your coffee to cool down.
02 -
  • Cold burrata on warm toast is a mistake—the temperature contrast matters and makes the creamy center taste almost silky rather than stiff.
  • Slice your tomatoes just before assembly; let them sit too long and they'll weep all their juice into a puddle instead of staying on the toast.
03 -
  • Buy your burrata the day you plan to use it; it's best enjoyed fresh and loses its creamy center quality quickly in the fridge.
  • If your tomatoes taste bland, don't reach for hot sauce—instead, finish with a tiny drizzle of aged balsamic and let the natural sweetness do the work.
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