Tomato Burrata Toast Delight (Printable)

A fresh sourdough toast topped with creamy burrata, juicy tomatoes, and fragrant basil leaves.

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

# How to Make It:

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 subtle garlic notes.
03 - Drizzle each toast with 1 tablespoon of extra virgin olive oil evenly.
04 - Arrange the tomato slices over the toasts, slightly overlapping, then season with flaky sea salt and freshly ground black pepper.
05 - Gently tear the burrata and distribute half over each toast to maintain creaminess.
06 - Top with torn basil leaves and a light drizzle of balsamic glaze if desired, then serve immediately while bread is warm and cheese is soft.

# Expert Tips:

01 -
  • Takes 15 minutes but tastes like you've been planning it all week.
  • The creamy burrata melts into the warm toast in the most satisfying way.
  • Works for breakfast, lunch, or that fancy appetizer moment when friends drop by.
02 -
  • The burrata will split and weep if it's cold or if you overmix it—let it sit at room temperature for a few minutes before you tear it, and be gentle.
  • Toast the bread properly; undercooked bread turns mushy under the toppings, and overcooked bread tastes like cardboard.
03 -
  • Slice your tomatoes right before assembling so they stay firm and don't release too much liquid onto the toast.
  • If your burrata is really cold from the fridge, let it sit out for five minutes so it reaches that creamy, spoonable texture rather than firm blocks.
Go Back