Tomato Burrata Toast (Printable)

Creamy burrata and juicy tomatoes atop crisp sourdough with basil for a fresh, flavorful meal.

# What You 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 - 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 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.
03 - Drizzle each toast with 1 tablespoon of extra virgin olive oil.
04 - Arrange the tomato slices on the toasts, overlapping slightly, then season with sea salt and freshly ground black pepper.
05 - Gently tear the burrata and spoon half over each toast.
06 - Top with torn basil leaves and a drizzle of balsamic glaze if desired. Serve immediately while the bread remains warm and the burrata creamy.

# Expert Advice:

01 -
  • Burrata melts just enough into the warm toast to feel luxurious without any real effort.
  • You can have brunch or appetizers ready faster than your coffee cools down.
  • Fresh tomatoes and basil make it taste like late summer, no matter what season it actually is.
02 -
  • Cold burrata straight from the fridge on warm toast is the entire experience—if it gets too warm or sits too long, it loses that creamy contrast you're after.
  • Tomato quality matters more than any other ingredient here; watery supermarket tomatoes will make this taste soggy rather than fresh.
03 -
  • Toast your bread right before assembling so the warmth is still there when the burrata hits it—that temperature contrast is essential to the whole experience.
  • If your tomatoes are giving off a lot of juice, let them sit on a cutting board for a minute after slicing so the toast stays crisp and doesn't become bread soup.
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