Tomato Burrata Toast Delight (Print)

Creamy burrata and juicy tomatoes atop crisp sourdough with basil and olive oil.

# Components:

→ Bread

01 - 2 large slices sourdough bread

→ Toppings

02 - 1 ball (125 g / 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)

# Directions:

01 - Toast the sourdough slices in a toaster or on a grill pan until golden and crisp.
02 - While still warm, rub the cut side of the garlic clove onto one side of each toast to impart flavor.
03 - Drizzle 1 tablespoon of extra virgin olive oil over each toast.
04 - Layer the sliced tomatoes evenly over the toasts, slightly overlapping. Season with flaky sea salt and freshly ground black pepper to taste.
05 - Gently tear the burrata cheese and distribute half over each toast.
06 - Top with torn basil leaves and drizzle with balsamic glaze if desired.
07 - Serve immediately while the bread remains warm and the burrata is creamy.

# Expert Advice:

01 -
  • The contrast between crispy, garlicky toast and creamy burrata feels indulgent but tastes light and fresh.
  • It looks elegant enough to serve to guests but comes together faster than brewing coffee.
  • You'll taste why farmers market tomatoes are worth the trip—the bread is just a vehicle for their natural sweetness.
02 -
  • Room-temperature burrata loses its magic fast—if it sits for more than five minutes after assembly, it turns into regular mozzarella and the whole thing tastes different.
  • Slicing tomatoes on the diagonal gives you larger pieces that look more intentional and hold together better than straight cuts.
03 -
  • Buy burrata from a refrigerated case, never pre-packaged in plastic—the creamy center stays truer and fresher.
  • Toast your bread and assemble everything else before you get the burrata out of the fridge; every second counts once it hits the warm bread.
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