Save My neighbor showed up one Saturday morning with a paper bag of the most perfect tomatoes from her garden, and honestly, I was stumped about what to do with them until she casually mentioned spreading burrata on warm toast. I'd never thought of that combination before, but the moment I tried it—the warmth softening that creamy cheese while the tomato juice soaked into the bread—I understood why this dish had taken over every brunch table. It's become my go-to when I want to feel like I'm doing something impressive but I'm really just letting good ingredients speak for themselves.
Last summer I made this for friends who dropped by unexpectedly, and watching their faces when they bit into that warm toast and felt the burrata melt on their tongue was the kind of moment that reminded me why I love cooking. No fancy techniques, no stress—just quality ingredients coming together in a way that makes people pause mid-bite and say 'wow, this is simple but it's really good.'
Ingredients
- Sourdough bread: Two thick slices give you enough structure to hold the toppings without getting soggy, and the tang complements the sweet tomato beautifully.
- Fresh burrata cheese: This is the star—look for it in the specialty cheese section and use it the day you buy it for maximum creaminess.
- Ripe tomatoes: Medium ones slice evenly; heirloom varieties add complexity and different colors if you want to get playful.
- Extra virgin olive oil: Don't skimp here—a peppery, grassy oil makes a real difference in every spoonful.
- Garlic clove: One halved clove, used like a flavor brush, gives you garlicky warmth without overwhelming the toast.
- Fresh basil: Tear it by hand rather than cutting with a knife; it bruises less and tastes brighter.
- Flaky sea salt and freshly ground black pepper: These finish everything and honestly shouldn't be optional—they're what make each bite taste intentional.
- Balsamic glaze: A thin drizzle adds a tangy sweetness that makes people ask what that flavor is.
Instructions
- Toast until golden and crisp:
- Use a toaster for clean, even browning or a grill pan if you want those pretty char lines. The bread should be warm to the touch and make a satisfying crunch when you bite into it.
- Rub with garlic while warm:
- This is the secret move—the heat opens up the bread's pores so it drinks in that garlic flavor. Don't be shy; you want to smell it.
- Drizzle with olive oil:
- One tablespoon per toast is generous enough to add richness without making it greasy. This is where that good oil pays off.
- Layer tomatoes with intention:
- Overlap the slices slightly so they look abundant, then season right away so the salt starts drawing out the juice. That juice soaking into the bread is not a mistake—it's the best part.
- Add burrata gently:
- Tear it by hand into pieces and spoon it on just before serving so it stays creamy and doesn't start weeping. The warmth of the toast will soften it beautifully.
- Finish with basil and balsamic:
- Torn basil goes on last to stay fresh and green, followed by a thin drizzle of balsamic if you're using it. Serve right away while the toast is still warm.
Save There's something about standing in your kitchen on a slow morning, making this for someone you love, that makes you feel like you've got life figured out, even if it's just for ten minutes. This toast has that quiet magic where it tastes indulgent but costs almost nothing and takes no time at all.
When to Serve This
This is peak brunch food—make it on a Saturday morning when you have time to enjoy it without rushing. It's also stunning as a light lunch with a glass of cold wine, or as an appetizer before a bigger meal when you want something that won't fill you up completely. I've even made it for casual dinners when tomatoes are at their best in summer and I want something refreshing instead of heavy.
Ways to Play With It
The beauty of this toast is that it's a template, not a strict recipe. I've topped mine with microgreens and red pepper flakes for heat, crumbled anchovies for umami, or even a fried egg for breakfast protein. Once you nail the basic method, start experimenting with whatever looks good at the market or whatever you have hanging around your kitchen.
Pairing and Storage
Serve this alongside a fresh salad, a bowl of soup, or nothing at all if you want the toast to be the star. Burrata toast doesn't keep well once assembled—the bread gets soggy and the cheese continues to weep—so eat it straight away. If you're prepping for guests, toast the bread and prep the tomatoes and basil ahead of time, then assemble everything in the last few minutes before sitting down.
- A crisp Prosecco or light Pinot Grigio turns this into a proper brunch moment.
- In a pinch, fresh mozzarella works if you can't find burrata, though you'll lose that creamy center that makes the dish special.
- Make sure your tomatoes are actually ripe—cold, mealy tomatoes will sink this whole thing.
Save This toast has taught me that the simplest meals are often the ones people remember most. Make it today.
Recipe FAQs
- → What type of bread works best?
Sourdough bread is ideal due to its sturdy texture and tart flavor, which complements creamy burrata and fresh tomatoes well.
- → Can I use other cheeses instead of burrata?
Fresh mozzarella can be a good substitute, offering similar creaminess though a milder taste.
- → How should I prepare the tomatoes?
Use ripe, medium tomatoes sliced evenly to create a juicy, flavorful layer that balances the richness of the cheese.
- → Is there a way to enhance the flavor further?
Rubbing the warm toast with garlic adds depth, and a drizzle of balsamic glaze brings a slight sweetness to the dish.
- → What herbs complement this dish?
Fresh torn basil leaves add aromatic freshness that pairs beautifully with the creamy cheese and tomatoes.