Tomato Burrata Toast (Printable)

A fresh blend of tomato, burrata, basil, and olive oil atop crisp sourdough bread for an easy and flavorful meal.

# 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)

# Directions:

01 - Toast 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 infuse flavor.
03 - Drizzle each toast with 1 tablespoon of extra virgin olive oil.
04 - Arrange tomato slices evenly over the toasts, overlapping slightly. Season with flaky sea salt and freshly ground black pepper to taste.
05 - Tear the burrata gently and distribute half over each toast.
06 - Top with torn basil leaves and optionally drizzle with balsamic glaze. Serve immediately while the bread is warm and burrata is creamy.

# Expert Tips:

01 -
  • It takes fifteen minutes but tastes like you've been in the kitchen all morning.
  • The contrast between the warm crispy bread and cold creamy burrata never gets old.
  • Honestly, it's an excuse to use really good olive oil and feel fancy while eating breakfast.
02 -
  • Don't prep tomatoes too far in advance or they'll weep juice all over your toast—slice them within five minutes of serving.
  • Burrata is delicate and breaks apart easily, which is fine, but cold burrata won't distribute properly, so keep it at room temperature until the last moment.
03 -
  • Don't rush the toast—that crispy crust is your foundation for everything else, and it keeps the toppings from sliding around.
  • If you're making this for more than two people, assemble toasts individually right before serving rather than all at once, so the bread stays crisp and the burrata stays creamy.
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