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Burrata and roasted tomatoes toast on a wooden board.

Burrata Toast with Roasted Tomatoes

Creamy burrata, sweet roasted tomatoes, and a vibrant basil drizzle come together on toasted sourdough for a simple yet elegant savory toast. This easy burrata toast makes a standout brunch, appetizer, or light lunch.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer, Breakfast
Cuisine: Mediterranean
Servings: 2
Author: Shilpa

Equipment

Ingredients

For the Toast:

  • 2 thick slices sourdough or rustic bread
  • 1 tablespoon olive oil
  • 1 clove garlic halved

For the Roasted Tomatoes:

  • 1 cup cherry tomatoes halved
  • 1 teaspoon olive oil
  • ½ teaspoon dried oregano
  • Salt and pepper to taste

For the Basil Drizzle:

  • ¼ cup fresh basil leaves
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt

For Assembly & Garnish:

  • 1 ball burrata cheese (4 oz / 113 g) torn into pieces
  • 1 teaspoon balsamic glaze optional
  • ¼ teaspoon flaky sea salt
  • Freshly cracked black pepper
  • Fresh basil leaves torn or whole, for garnish

Instructions

  • Preheat oven to 400℉.
  • Toss the halved tomatoes with olive oil, salt, black pepper, and oregano. Spread on a baking sheet and roast for 15-20 minutes, until soft and slightly caramelized.
  • Heat a grill pan or skillet over medium heat.
  • Brush both sides of the bread slices with olive oil. Toast for 2-3 minutes per side until golden brown and crisp.
  • While still warm, rub each slice with the cut side of a garlic clove.
  • In a small blender or mortar and pestle, blend the basil leaves, olive oil, lemon juice, and salt until smooth.
  • Place the toasted bread on a plate. Tear the burrata and spread it evenly over each toast.
  • Top with roasted tomatoes. Drizzle with the basil mixture and balsamic glaze. Sprinkle with flaky sea salt and freshly cracked black pepper.

Notes

  • Burrata is best used at room temperature for easy spreading and maximum creaminess.
  • Roast the tomatoes until slightly caramelized to bring out their natural sweetness.
  • The basil drizzle can be made up to 2 days in advance and stored in the fridge.
  • Use gluten-free bread to make this recipe gluten-free.
  • For a sweeter variation, drizzle with hot honey instead of balsamic glaze.

Nutrition

Calories: 168kcal | Carbohydrates: 6g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 0.4mg | Sodium: 596mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg
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