Pin it I discovered this toast by accident one Sunday morning when my roommate left a ball of burrata on the counter and I had half a loaf of sourdough going stale. There was something about the way the creamy cheese pooled onto the warm bread that felt like pure simplicity, the kind of thing that doesn't need to be complicated to be absolutely right. Now it's become my go-to when I want something that feels special without the fuss.
I made this for friends who dropped by unexpectedly on a Tuesday evening, and the way their faces lit up when they bit into the contrast of crispy bread and creamy burrata told me everything I needed to know. One person asked if I'd been up all morning preparing, and when I said it was fifteen minutes total, they didn't believe me until I made another round right in front of them.
Ingredients
- Sourdough bread: Two thick slices give you the perfect foundation—sturdy enough to hold the toppings but still tender inside.
- Fresh burrata cheese: This is the star, so find the coldest, creamiest ball you can; skip the vacuum-sealed versions if possible.
- Ripe tomatoes: Medium ones slice cleanly and release just the right amount of juice without drowning the toast.
- Extra virgin olive oil: Use one you'd actually drink straight—it flavors everything here.
- Garlic clove: Halved and rubbed onto warm bread becomes almost sweet and garlicky without being aggressive.
- Flaky sea salt and freshly ground black pepper: These aren't afterthoughts; they're what make each bite taste intentional.
- Fresh basil leaves: Torn by hand rather than cut, so they stay fragrant and don't bruise.
- Balsamic glaze: Optional but worth keeping around; a tiny drizzle adds a gentle sweet-tart note.
Instructions
- Toast until golden and crisp:
- Use whatever method makes you happiest—a toaster keeps things simple, but a hot grill pan gives you more control over how dark it gets. You want the edges slightly caramelized and the inside still soft enough to bite through cleanly.
- Rub with garlic while warm:
- This is the secret move that takes it from good to memorable. The warm bread opens up and accepts the garlic flavor in a way that cold bread never would.
- Drizzle with olive oil:
- Be generous but not reckless—think of it as generously seasoning rather than making it slick.
- Layer the tomatoes:
- Overlap them slightly like you're creating something worth photographing, then season right away so the salt draws out a little of their juice.
- Add burrata gently:
- Tear it with your hands rather than cutting it; you want those creamy pockets to stay intact and oozy.
- Finish with basil and optional drizzle:
- Basil goes on last so it stays bright and fresh, and if you're using balsamic, just a teaspoon total—you want it to enhance, not compete.
- Serve immediately:
- The magic happens in that window where the bread is still warm, the burrata is still soft, and everything tastes alive.
Pin it There was a moment when my grandmother tasted this—she's someone who grew up making everything from scratch—and she told me it was the easiest thing that still tasted like love. I think about that whenever I make it now.
Why Fresh Ingredients Make All the Difference
This dish has nowhere to hide, which is exactly why it's so good. Every ingredient shows up as itself, which means a watery tomato or mediocre burrata becomes obvious immediately. I learned this the hard way after trying to make it with end-of-season tomatoes and discovering that the whole thing falls flat. Now I only make this when I can find tomatoes that smell like tomato, and it changed everything about how I think about this recipe.
The Secret of the Garlic Rub
That garlic clue is tiny but transformative—the warmth of the toasted bread softens the garlic and distributes it evenly across the whole slice, flavoring everything without ever tasting sharp or harsh. I tried skipping it once to save a step and the toast felt incomplete, lacking something I couldn't quite name. Now I treat it like the essential move it is.
Making It Your Own
The base is perfect as-is, but I've learned that this toast is also endlessly adaptable depending on what's calling to you. A sprinkle of chili flakes turns it spicy, heirloom tomatoes make it feel precious, and sometimes a pinch of fleur de sel instead of regular salt changes how everything tastes.
- A few red pepper flakes scattered on top add a quiet heat that wakes everything up.
- If you can find them, heirloom tomatoes with their weird shapes and complex flavors turn this into something even more special.
- Make sure the burrata is genuinely cold and creamy—this is where quality really shows.
Pin it This toast became my answer to the question of what to make when I want something that tastes like you put in effort without actually requiring any. It's proof that the simplest things, made with intention, are often the ones people remember.
Recipe FAQ
- → What type of bread works best for this dish?
Sourdough bread is ideal due to its crisp texture and tangy flavor, but other crusty breads can also be used.
- → Can I substitute burrata with another cheese?
Fresh mozzarella makes a good alternative if burrata isn’t available, though the texture will be less creamy.
- → How should the tomatoes be prepared?
Use ripe tomatoes sliced evenly to ensure juicy, fresh layers that complement the cheese and bread.
- → Is the balsamic glaze necessary?
The balsamic glaze adds a sweet tangy finish but is optional; the dish is delicious without it as well.
- → How can I add extra seasoning to this dish?
Sprinkle with flaky sea salt, freshly ground pepper, or chili flakes for added flavor complexity.