Save Last summer, I was rushing through a farmers market on a Saturday morning when I spotted these impossibly perfect heirloom tomatoes—deep red, almost black in places, and smelling like actual summer. I grabbed them without a plan, but by the time I got home, the answer was obvious: the simplest, most elegant thing I could do was toast some good bread, add creamy burrata, and let the tomatoes shine. That first bite, with the warm toast still crackling and the cheese practically melting into it, changed how I think about brunch entirely.
I made this for a friend who showed up unexpectedly on a Tuesday morning, half-apologizing for dropping by unannounced. I had exactly these ingredients on hand, threw it together in under ten minutes, and watched her face light up when she bit into it—then she stopped talking mid-sentence because her mouth was too full. She's made it every single week since, and now I know it as the toast that turned a awkward visit into one of my favorite cooking moments.
Ingredients
- Sourdough bread: Use slices that are thick enough to support the toppings without getting soggy, and don't skip the toasting—you want that golden, crispy exterior that contrasts with the creamy cheese.
- Fresh burrata cheese: This is the star, so buy it from somewhere that turns it over quickly; stale burrata loses that signature creamy center and becomes disappointing.
- Ripe tomatoes: Heirloom varieties taste noticeably better here, but honestly any tomato that smells fragrant and feels heavy for its size will work beautifully.
- Extra virgin olive oil: The good stuff matters—this is one of those dishes where you can actually taste it, so use an oil you genuinely love.
- Garlic clove: Halving it and rubbing it directly on warm toast infuses flavor without being aggressive or raw-tasting.
- Flaky sea salt and freshly ground black pepper: These finish the dish, so use the best salt you have and grind pepper fresh—the difference is real.
- Fresh basil leaves: Tear them by hand rather than cutting to avoid bruising them and releasing too much bitterness.
- Balsamic glaze: Optional, but a thin drizzle adds a sweet-tangy note that makes people pause and ask what just happened to their taste buds.
Instructions
- Toast until golden and crackling:
- Use a toaster or grill pan set to medium-high heat, and watch closely—you want the edges to brown and the surface to feel crispy when you press it, not soft or pale.
- Warm the toast with garlic:
- While the bread is still warm enough to feel toasty in your hands, rub that cut garlic clove across the surface; it softens slightly from the heat and releases its flavor without any sharp rawness.
- Coat with olive oil:
- A generous tablespoon on each slice is the right amount—enough to flavor and slightly soften the bread, but not so much that it pools or makes bites slippery.
- Layer the tomatoes:
- Arrange slices so they slightly overlap and cover most of the surface, then immediately season with salt and pepper—this helps them release a little juice that flavors the bread beneath.
- Add the burrata gently:
- Tear the cheese into chunks rather than spreading it, and spoon it unevenly across each toast so some bites have more of that creamy center, others more of the firmer outer layer.
- Finish with basil and glaze:
- Scatter torn basil leaves across the top, and if you're using balsamic, add just enough to catch the light—a thin drizzle, not a puddle.
- Serve immediately:
- The magic of this toast only lasts a few minutes while the bread is warm and the cheese is at its creamiest.
Save There was a Sunday morning in early September when everything aligned: the tomatoes were at peak sweetness, I had just bought burrata from a new supplier, and friends arrived hungry and happy. We made these together, standing in my kitchen with the windows open, and nobody said much while we ate—just quiet satisfaction and the sound of crispy bread being demolished. That's when I understood that this toast transcends trend; it's fundamentally simple food done right.
The Tomato Question
Finding good tomatoes is half the battle with this recipe. In summer, when tomatoes are actually tomatoes, anything that smells fragrant and feels substantial will work. Off-season, you might need to be more selective—heirlooms or cherry varieties often taste better than conventional supermarket tomatoes. My shortcut: I smell them first, and if there's no scent, I walk past, no matter how pretty they look.
Timing and Temperature
The temperature contrast in this dish is crucial—warm, crispy bread meeting cool, creamy burrata creates something that feels more elegant than the ingredient list suggests. Toast the bread just before assembling, and take the burrata out of the fridge no more than five minutes before you eat. If you're serving multiple people, you might toast all the bread at once but assemble each toast individually, right before eating, so everyone gets that perfect moment of temperature and texture.
Ways to Make It Your Own
This foundation is flexible enough to riff on without losing its soul. In winter, I've added a tiny pinch of chili flakes for warmth and complexity. In spring, when basil is fragrant and abundant, I add more of it, sometimes even tossing the warm bread with a basil-forward green oil. I've tried everything from marinated artichokes to roasted red peppers, and while they're all tasty, they feel like they belong in a different dish—the beauty here is in the restraint.
- A tiny drizzle of quality balsamic transforms it from fresh to slightly luxe without overpowering anything.
- Fresh mozzarella works as a substitute if burrata isn't available, though you lose that creamy center magic.
- Microgreens, peppery arugula, or a few capers can add a finishing note if you want more complexity.
Save This is the kind of toast that makes you feel like you've figured something out in the kitchen, even though you haven't really done anything hard at all. It reminds me that sometimes the most satisfying cooking isn't about complexity—it's about respecting each ingredient and letting it be itself.
Recipe Q&A
- → What kind of bread is best for this dish?
Crunchy sourdough bread works best as it holds the toppings well and adds a tangy flavor.
- → Can burrata be substituted?
Yes, fresh mozzarella can replace burrata, though it offers a milder creaminess.
- → How should tomatoes be prepared?
Use ripe medium tomatoes sliced thinly to layer evenly and retain juiciness.
- → Is balsamic glaze necessary?
No, it is optional but adds a subtle sweet and tangy finish that complements the flavors.
- → How to add more flavor to the toast?
Rubbing the warm toast with garlic enhances aroma, and a drizzle of extra virgin olive oil enriches taste.