Save I discovered this toast on a lazy Sunday morning when a friend showed up with fresh burrata from the farmer's market and I had half a loaf of sourdough going stale. We threw it together without much thought, but the moment that warm bread hit the creamy cheese, something just clicked—it was the kind of simple thing that tastes like more than the sum of its parts.
There's something about serving this to guests that always gets a reaction—maybe it's because burrata has that luxury factor, or maybe it's just that people rarely expect something this good to be this easy. Either way, I've watched more than one person pause mid-bite like they're tasting something they didn't know they were hungry for.
Ingredients
- Sourdough bread: Two thick slices give you enough structure to hold the toppings without falling apart, and the slight tang plays beautifully against the sweetness of ripe tomatoes.
- Fresh burrata cheese: This is the star, so don't skip it or substitute unless you have to—that creamy center melting slightly into the warm toast is what makes this work.
- Ripe tomatoes: The quality matters here since tomatoes are doing most of the flavor work; use the best ones you can find, ideally heirloom varieties if they're in season.
- Extra virgin olive oil: A good one is worth it—this is one of those recipes where the oil isn't just cooking fat, it's an ingredient.
- Garlic clove: Halved and used as a fragrant rub rather than chopped, which gives you flavor without the sharp bite.
- Flaky sea salt and black pepper: Season generously; the salt brings out the tomato sweetness and the pepper adds a subtle bite.
- Fresh basil: Torn by hand rather than chopped, so the leaves stay whole and don't bruise or blacken.
- Balsamic glaze: A small drizzle ties everything together, though it's optional if you prefer to let the tomato be the star.
Instructions
- Toast until golden:
- Heat a toaster or grill pan until the sourdough is deeply golden and crisp on both sides. The bread should have some snap to it—this is what keeps the toast from getting soggy once the tomato releases its juices.
- Garlic rub while warm:
- While the bread is still hot, rub one side of each slice with the cut garlic clove so it leaves a subtle, fragrant coating. The warmth helps the garlic flavor bloom without being harsh.
- Oil and arrange:
- Drizzle each toast with olive oil, then layer the tomato slices on top, slightly overlapping them. Season the tomatoes themselves with salt and pepper so the flavor soaks in.
- Add the burrata:
- Gently tear the burrata into pieces and scatter half over each toast—the heat from the bread will soften the creamy center just enough. Don't slice it; tearing keeps the texture light and tender.
- Finish and serve:
- Top with torn basil leaves and a small drizzle of balsamic glaze if you like. Serve immediately while the bread is warm and everything is in its prime moment.
Save I remember making this for my partner on a quiet morning when neither of us had anywhere to be, and we just sat there with our coffee, eating slowly and not saying much—sometimes the best food moments are the quiet ones.
Why This Toast Works
This recipe succeeds because every element has a job: the sourdough provides structure and flavor, the tomato brings acidity and sweetness, the burrata adds luxurious creaminess, and the basil ties it all together with a fresh note. There's no filler, no unnecessary steps, just six or seven ingredients that respect each other and work in harmony. It's the kind of dish that teaches you about balance and why Italian cooking relies so heavily on letting good ingredients speak for themselves.
Tomato Selection and Timing
Summer tomatoes are obviously ideal, but the season for good tomatoes is shorter than you'd think. I've learned to pay attention to when the tomato I'm holding feels heavy for its size and smells slightly sweet at the stem—those are the ones worth building a breakfast around. If it's not peak season, it's better to make something else than to use pale, mealy tomatoes that have forgotten how to taste like themselves.
Making It Your Own
The beauty of this toast is that it's a framework rather than a rigid recipe—once you understand the core, you can play with it. I've added microgreens for a peppery note, swapped balsamic for a squeeze of lemon, sprinkled flaked chili for heat, and even tried a thin shaving of garlic instead of the rub when I was feeling bold. The one thing I've learned is that less is usually more; every addition should make you curious, not confused.
- Try heirloom tomatoes in different colors for a stunning presentation and varied flavor notes.
- A pinch of chili flakes adds warmth without overwhelming the delicate burrata.
- If you can't find burrata, fresh mozzarella works, though you'll lose that creamy center surprise.
Save This is the kind of recipe that reminds you why cooking at home matters; it takes 15 minutes but tastes like someone spent an hour thinking about you. Serve it to anyone and watch them understand instantly why it went viral.
Common Questions
- → What bread works best for this dish?
Crisp sourdough is preferred for its texture and flavor, but any sturdy artisan bread can be toasted to achieve similar results.
- → Can I use different cheeses?
Fresh mozzarella can be substituted for burrata, though burrata adds a creamier, richer texture.
- → How should I prepare the tomatoes?
Use ripe, medium tomatoes sliced evenly for layering. Heirloom varieties add a colorful, flavorful twist.
- → Is balsamic glaze necessary?
It’s optional but adds a tangy sweetness that complements the creamy and fresh ingredients nicely.
- → How to enhance the garlic flavor?
Rubbing warm toast with a halved garlic clove infuses subtle aroma without overpowering the other ingredients.
- → What seasoning suits this preparation?
A sprinkle of flaky sea salt and freshly ground black pepper enhances the natural flavors perfectly.