Save to Pinterest I discovered this toast on a lazy Sunday morning when a friend texted that she was bringing burrata and tomatoes from the farmer's market. We had the crispiest sourdough sitting on the counter, and instead of the usual breakfast scramble, we threw together this simple combination—and it changed how I think about weekend eating. There's something magical about how creamy cheese and warm bread find each other, especially when the tomatoes are at their peak and the basil is still dewy.
The first time I made this for guests, I was nervous the burrata would break apart, so I moved slowly and carefully—but what I actually learned was that imperfection is part of the charm. Those torn, creamy pieces scattered across the toast look better than any perfectly placed scoop ever could. Now I serve it without apology, knowing that people come for the simplicity and stay for the flavor.
Ingredients
- 2 large slices sourdough bread: The foundation matters here—you want something with enough character to stand up to the wet toppings without becoming a soggy mess.
- 1 ball (125 g) fresh burrata cheese: This is the star, so buy it the day you plan to use it, kept at room temperature for the creamiest texture.
- 2 medium ripe tomatoes, sliced: Summer tomatoes are non-negotiable; winter tomatoes will taste like disappointment.
- 2 tbsp extra virgin olive oil: Don't skimp here—good oil makes the difference between tasting pleasant and tasting alive.
- 1 garlic clove, halved: The warm bread absorbs it perfectly, adding a whisper of savory depth.
- Flaky sea salt and freshly ground black pepper: These humble seasonings are your secret to making everything taste more like itself.
- 6–8 fresh basil leaves, torn: Tear them by hand just before serving to avoid bruising and turning them dark.
- 1 tsp balsamic glaze (optional): The acidity brightens everything and adds a subtle sweetness that ties the flavors together.
Instructions
- Toast it until it's golden:
- Place your sourdough in the toaster or on a grill pan and wait for that moment when the crust turns deeply golden and the edges start to crisp. You'll hear a subtle crunch when you press it, which means you've nailed it.
- Rub with garlic while it's still warm:
- Drag that cut garlic clove across the hot bread and watch it almost melt into the surface, flavoring every bite without being aggressive. The warmth brings out the garlic's sweetness.
- Drizzle with olive oil:
- Use a tablespoon per slice and let it soak into the warm toast, creating a savory foundation for what comes next.
- Layer your tomatoes carefully:
- Arrange them in a slight overlap so they look abundant but stay balanced on the bread. Season generously with sea salt and pepper as you go—the tomatoes will release their juices and flavor every layer below.
- Tear and scatter the burrata:
- Don't try to slice it perfectly; let it fall apart naturally across the toast. The irregular pieces catch the oil and seasonings in the most delicious way.
- Finish with basil and a drizzle:
- The basil should go on last, and if you're using balsamic, just a teaspoon is enough to add complexity without overpowering the fresh flavors.
- Eat it immediately:
- This is the one rule that matters most—serve it while the bread is still warm and the burrata is at its creamiest, before everything starts to settle.
Save to Pinterest I made this for my mom on Mother's Day last spring, and she took one bite and got quiet in that way that means something hit exactly right. She said it tasted like someone had finally figured out that good food doesn't need to be complicated, just honest. We made three rounds that morning.
Why This Toast Won Me Over
There's a moment in cooking when you realize that not everything needs technique—sometimes the magic is in choosing the best ingredients and knowing when to stop. This toast taught me that lesson in the gentlest way possible, with creamy cheese and juicy tomatoes as my teachers. Every time I make it, I'm reminded that the dishes we love most are often the ones that feel like no work at all.
How to Know Your Tomatoes Are Ready
Smell them first—a ripe tomato should smell like summer earth and sweetness, not like plastic or nothing at all. If you press gently with your thumb, it should give just slightly, with a subtle give that promises juiciness inside but not so soft that it's already losing its structure. The color should be so vivid it almost glows, whether that's deep red, coral, or striped orange.
Variations and Riffs
Once you master the basic version, you'll start seeing endless possibilities in your pantry. I've experimented with everything from crispy prosciutto tucked underneath to a drizzle of hot honey that makes your mouth do interesting things, fresh microgreens for a peppery edge, or even a soft-boiled egg cracked on top if you're feeling ambitious. The toast has become my canvas, and I've learned that the best versions are the ones that reflect what's available and what you're craving in that exact moment.
- Try adding crispy prosciutto or smoked salmon for savory depth and textural contrast.
- A drizzle of hot honey or calabrian chili oil transforms it into something more complex and craveable.
- Fresh microgreens or arugula add a peppery note that plays beautifully against the creamy burrata.
Save to Pinterest This toast has become my go-to when I want to feel like I'm treating myself without actually trying very hard. It's proof that the most satisfying meals are often the ones built on quality and simplicity, not complexity.
Recipe FAQs
- → What type of bread works best for this toast?
Crisp sourdough bread is ideal for its sturdy texture and tangy flavor, which complements the creamy cheese and fresh toppings.
- → Can I use other cheeses instead of burrata?
Fresh mozzarella can be a good alternative, offering a similar mild creaminess though without burrata's rich, creamy center.
- → How can I enhance the flavor of the toast?
Rubbing garlic on the warm bread before adding toppings and drizzling extra virgin olive oil adds depth and aromatic notes.
- → Is balsamic glaze necessary for this dish?
Balsamic glaze is optional but adds a sweet acidity that pairs wonderfully with tomatoes and creamy cheese.
- → What are good beverage pairings for this dish?
Light white wines like Pinot Grigio or sparkling drinks such as Prosecco complement the fresh and creamy components nicely.