Tomato Burrata Toast (Printable)

A vibrant toast with creamy burrata, ripe tomatoes, and basil over crunchy sourdough bread.

# 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 tbsp 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 tsp balsamic glaze (optional)

# How-To Steps:

01 - Toast the sourdough slices using a toaster or grill pan until they are golden and crisp.
02 - Rub the cut side of the garlic clove over one side of each warm toast to infuse extra flavor.
03 - Drizzle 1 tablespoon of extra virgin olive oil evenly over each slice of toast.
04 - Arrange the sliced tomatoes overlapping slightly on the toasts. Season generously with flaky sea salt and freshly ground black pepper.
05 - Gently tear the burrata and distribute half of it over each toast, ensuring a creamy layer.
06 - Top the toasts with torn fresh basil leaves and drizzle with balsamic glaze if desired.
07 - Serve immediately while the bread remains warm and the burrata creamy for optimal flavor and texture.

# Expert Tips:

01 -
  • It feels fancy enough to serve guests, but truly takes less time than brewing coffee.
  • Three ingredients do all the heavy lifting—there's almost nothing to hide behind, so quality matters and the results prove it.
  • The contrast of warm, crispy bread with cool, creamy burrata is genuinely addictive.
02 -
  • Cold burrata straight from the fridge will set and harden if you leave it sitting on warm toast for more than a minute or two, so assemble this to order rather than trying to make it ahead.
  • The quality of your tomatoes genuinely determines whether this tastes revelatory or just pretty—a mediocre tomato will let you down no matter how perfect everything else is, so taste before you commit.
03 -
  • Buy burrata as close to serving time as possible—it's alive when fresh and literally deflates with age, losing its defining texture.
  • Let olive oil come to room temperature if it's been cold; warm oil spreads more easily on warm toast and tastes rounder and less harsh.
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