Tomato Burrata Toast Delight (Printer View)

Crisp sourdough topped with creamy burrata, ripe tomatoes, fresh basil, and a balsamic drizzle for bright flavor.

# 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 - 6–8 fresh basil leaves, torn
09 - 1 teaspoon balsamic glaze (optional)

# Method Steps:

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 impart flavor.
03 - Drizzle each toast with 1 tablespoon of extra virgin olive oil.
04 - Place the sliced tomatoes evenly over the toasts, slightly overlapping. Season with flaky sea salt and freshly ground black pepper to taste.
05 - Gently tear the burrata cheese and spoon half over each toast to maintain creaminess.
06 - Scatter torn basil leaves atop, then optionally drizzle with balsamic glaze.
07 - Serve immediately while the bread remains warm and the burrata is creamy.

# Expert Advice:

01 -
  • The contrast between crisp, warm toast and cool, creamy burrata feels indulgent without any real effort.
  • It comes together in under 15 minutes, making it perfect for impressing people without spending your whole morning in the kitchen.
02 -
  • Burrata is delicate and melts if it gets too warm, so add it at the very last moment and eat it right away—don't let it sit or it becomes just mozzarella.
  • The tomato-to-toast ratio matters; too many tomatoes and the bread gets soggy, but too few and you lose the whole appeal of the dish.
03 -
  • Buy burrata the day you plan to use it—it's at its best within 24 hours and loses texture quickly after that.
  • Toast your bread in a grill pan instead of a toaster if you want better control and those beautiful char marks that make it restaurant-worthy.
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