Tomato Burrata Toast (Printable)

Fresh creamy burrata paired with juicy tomatoes and basil on crispy sourdough bread.

# Required Ingredients:

→ 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)

# Preparation Steps:

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

# Expert Suggestions:

01 -
  • It tastes like you spent way more time on it than you actually did, which is the best kind of kitchen magic.
  • The contrast between crispy toast, cool creamy burrata, and juicy warm tomatoes is genuinely addictive.
  • It's flexible enough to come together in under fifteen minutes but elegant enough to serve when people drop by.
02 -
  • The temperature contrast—warm toast, room-temperature tomatoes, cool creamy burrata—is what makes this sing, so don't let everything come to the same temperature.
  • Burrata is delicate and can get oily if it's been sitting out, so buy it the day you're making this and keep it cool until the last possible moment.
03 -
  • If you find good burrata, buy two balls and make this twice—it's worth the repeat, and fresh burrata is better than something that's been sitting in your fridge.
  • A vegetable peeler or microplane over a little Parmigiano-Reggiano adds a salty, umami note that transforms the whole dish if you're feeling adventurous.
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