Pin it There's something about standing in the kitchen on a Saturday morning, tomatoes still warm from the farmers market, when you realize the simplest combinations are sometimes the most satisfying. I'd been overthinking brunch for years, layering complicated elements, when a friend casually assembled this—sourdough, burrata, a handful of basil—and suddenly it all made sense. That moment shifted how I think about cooking: sometimes restraint is the real skill.
I made this for someone who said they weren't hungry, and watching their expression when that burrata melted slightly into the warm toast reminded me why food matters beyond nutrition. They had seconds, and we ended up talking for two hours while the coffee went cold. That's when I knew this wasn't just a recipe—it was an invitation.
Ingredients
- Sourdough bread: The tang keeps everything balanced; avoid soft sandwich bread or it'll collapse under the toppings.
- Fresh burrata cheese: This is the star, so don't settle for regular mozzarella if you can help it—the creamy center is what makes the dish sing.
- Ripe tomatoes: Heirloom varieties add complexity, but genuinely good regular tomatoes work fine; taste before you buy.
- Extra virgin olive oil: Use something you'd actually taste on its own, because you will taste it here.
- Garlic clove: Halved and used raw, it flavors the toast without overwhelming it.
- Flaky sea salt: The texture matters more than you'd think—it catches the oil and tomato juice.
- Freshly ground black pepper: Grind it just before serving to keep the bite sharp.
- Fresh basil leaves: Tear by hand rather than cutting to bruise less and keep the flavor bright.
- Balsamic glaze: Optional but recommended; it adds a subtle sweetness that completes the flavor story.
Instructions
- Toast the bread until golden and crisp:
- You want it to hold up to the toppings without being thick and tough. If using a grill pan, listen for that satisfying crackle and don't walk away—two minutes per side usually does it.
- Rub with garlic while warm:
- The heat opens the bread's surface and lets the garlic flavor sink in. You'll smell it immediately, and you'll know you've got it right.
- Coat with olive oil:
- This creates a barrier so the bread doesn't get soggy and carries flavor to every bite. Be generous but not wasteful—one tablespoon per slice is the sweet spot.
- Layer tomatoes with seasoning:
- Overlap them slightly so they look intentional, not random. Taste one tomato slice first—if it needs more salt, the whole thing needs more salt.
- Add burrata gently:
- Tear it by hand into rough pieces and spoon it over like you're placing something precious. It'll soften slightly from the warm bread, which is exactly what you want.
- Finish with basil and glaze:
- Add basil at the last second so it stays bright and aromatic. The balsamic glaze is optional but adds a beautiful depth if you have it.
Pin it The first time I served this to someone with a dairy sensitivity, they told me to just scrape off the burrata and make do with mozzarella. By the end of the meal, they'd tried a tiny piece of mine and we ordered more burrata for next time. Small moments like that remind me why this toast matters.
Choosing Your Tomatoes
The tomato is truly the foundation here, and a mealy supermarket tomato will let you down. If you can find ripe heirloom varieties—Cherokee purples, brandywines, even a good pink tomato—they bring complexity that elevates everything else on the toast. Even in winter, a room-temperature tomato stored in a bowl (never the fridge) will perform better than a cold one. Trust your nose: if it smells like tomato, it'll taste like tomato.
The Burrata Factor
Burrata is mozzarella's richer, creamier sibling, and finding it fresh is half the battle. Some grocery stores keep it in the cooler but sell it cold, which firms it up and loses the whole creamy magic. Ask the cheese counter if they have it at room temperature, or buy it early and let it sit on your counter for an hour. When you tear into it over warm toast, you'll understand why people lose their minds over this cheese.
Building Your Flavor Story
Every ingredient here is meant to complement the others without stepping on toes. The garlic whispers, the basil sings, the balsamic adds a gentle sweetness that ties it all together. Some mornings I add a pinch of chili flakes for heat, other times I'm purist about it. The beauty is you can taste as you go and adjust.
- Chili flakes add unexpected heat without drowning the delicate flavors.
- A squeeze of fresh lemon juice over the tomatoes brightens everything if your tomatoes are sweet rather than tart.
- Serve with a crisp Prosecco or light Pinot Grigio, which cuts through the richness perfectly.
Pin it This isn't a complicated recipe, but it's a complete one—the kind where good ingredients and a little attention to detail are all you need. Make it once and you'll know exactly why it's become a favorite.
Recipe FAQs
- → What type of bread works best?
Crisp sourdough provides the ideal sturdy base with a tangy flavor that complements the creamy and fresh toppings.
- → Can I use other cheese instead of burrata?
Fresh mozzarella is a great substitute, offering a similar mild creaminess without altering the overall taste.
- → How do I get maximum flavor from the garlic?
Rubbing the warm toast with a halved garlic clove infuses a subtle aromatic depth without overpowering the dish.
- → Is balsamic glaze necessary?
While optional, a drizzle of balsamic glaze adds a pleasant tangy sweetness that enhances the fresh ingredients.
- → What seasoning should I use?
Simple flaky sea salt and freshly ground black pepper are sufficient to balance and highlight the natural flavors.
- → How to store leftovers?
For best taste, consume immediately. If needed, store separately the bread and toppings in airtight containers for up to a day.