Save Last summer, I was standing in my kitchen at 11 a.m. on a lazy Saturday, staring at a ball of burrata I'd picked up at the farmers market with absolutely no plan. My friend texted asking if I wanted to grab brunch, and instead of leaving, I thought: why not make it here? I threw together what I had—some sourdough, tomatoes still warm from the counter, and a bottle of olive oil—and the moment I pulled that first slice from the toaster, I knew I'd accidentally discovered something special.
I served this to my neighbor who'd been helping me move boxes all morning, and watching her face when she bit into it—that moment of quiet pleasure—made me realize some of the best meals don't need to be complicated. She came back three times for more, and we ended up sitting on the porch talking for hours instead of unpacking.
Ingredients
- Sourdough bread: Two thick slices give you a sturdy base that won't get soggy and won't tear when you bite it; look for bread with a real crust and an open crumb.
- Fresh burrata cheese: This is the star, and it matters—creamy inside, delicate outside, nothing like regular mozzarella; buy it the day you plan to use it.
- Ripe tomatoes: Choose ones that smell sweet and feel heavy, not the mealy ones from the grocery store; this is where flavor comes from.
- Extra virgin olive oil: The good stuff, the kind you actually taste; drizzle it like you mean it.
- Garlic clove: One halved clove rubbed on warm toast infuses it without overpowering everything.
- Sea salt and black pepper: Don't skimp or use pre-ground; crack it fresh and taste as you go.
- Fresh basil: Tear it by hand instead of chopping so it doesn't bruise and turn black; you want the bright flavor to shine.
- Balsamic glaze: Optional but it adds a gentle sweetness that brings everything together; a tiny drizzle is all you need.
Instructions
- Toast until golden:
- Push your sourdough into the toaster or onto a grill pan over medium heat, and listen for that satisfying crunch when you take the first bite; you want edges that are crispy and a center that still has some give.
- Rub with garlic:
- While the bread is still hot, drag that cut garlic clove across the surface like you're applying sunscreen—the warmth opens it up and makes the flavor seep right in.
- Dress with olive oil:
- A tablespoon per toast, drizzled in a thin stream; this is your flavor foundation and what prevents dryness.
- Layer the tomatoes:
- Arrange slices overlapping like roof tiles, then hit them with a pinch of salt and pepper right away so they start to release their juice.
- Add the burrata:
- Tear it gently with your hands—don't slice it—and spoon the creamy center right onto each toast while it's still warm so it softens slightly and mingles with everything else.
- Finish with basil and glaze:
- Scatter torn basil leaves across the top and, if you're using it, add just a whisper of balsamic glaze; serve immediately so you get that contrast of warm and cool.
Save There's something about this toast that turned it into my go-to move when I want to feel like I'm treating myself but don't want the fuss—it bridges that gap between everyday breakfast and something that feels indulgent, and that's when food stops being about hunger and becomes about joy.
Why This Works So Well
The genius of this dish is contrast—crispy against creamy, warm against cool, sharp garlic against sweet tomato. Every element does something different on your palate, so even though there are only a handful of ingredients, it never tastes one-note or boring. The warm bread takes the slight chill off the burrata, and the tomato juice mingles with the olive oil to create this impromptu sauce that would be criminal to waste.
Tomato Selection Matters
I learned this the hard way by buying beautiful-looking tomatoes in January that tasted like wet cardboard. Now I hunt for heirloom varieties in summer when they're actually in season, or I'll use cherry tomatoes if I can't find good ones—they're smaller but have more concentrated flavor. Temperature matters too; pull them out of the fridge 30 minutes before you plan to use them so they're not ice-cold against that warm toast.
Flavor Variations to Try
Once you nail the basic version, you can play around without losing the spirit of the dish. Add a whisper of red chili flakes if you like heat, or swap in whipped ricotta if you can't find burrata. Some people add a fried egg on top, others drizzle with aged vinegar instead of balsamic. The real secret is keeping the toast, tomato, and creamy cheese as your foundation and building from there.
- Sprinkle chili flakes over the top or mix them into the olive oil before drizzling for subtle heat.
- Layer in thin slices of prosciutto or spicy soppressata if you're not vegetarian and want richness.
- Finish with a small handful of arugula tossed in lemon juice for peppery brightness.
Save This is the kind of toast that makes you feel resourceful and intentional, even when you threw it together in five minutes. It's proof that sometimes the smallest meals, made with care and good ingredients, are the ones that stick with you.
Recipe Questions & Answers
- → What bread works best for this dish?
Crisp sourdough bread provides a sturdy, tangy base that complements the creamy burrata and fresh tomatoes perfectly.
- → Can I substitute burrata with another cheese?
Fresh mozzarella can be used as a milder alternative, offering a similar creamy texture without overpowering flavors.
- → How do I enhance the garlic flavor on the toast?
Rubbing the warm toast with a halved garlic clove infuses subtle garlic aroma and taste without overwhelming the dish.
- → Is balsamic glaze necessary in the preparation?
While optional, a drizzle of balsamic glaze adds a tangy sweetness that balances the richness of burrata and acidity of tomatoes.
- → What herbs best complement this dish?
Fresh basil leaves torn over the top add a fragrant, slightly peppery note that brightens the overall flavor profile.
- → How should this dish be served for best flavor?
Serve immediately while the toast is warm and burrata creamy to enjoy contrasting textures and fresh, vibrant flavors.