Creamy burrata toast combines crisp sourdough bread, juicy tomato, herbaceous chimichurri, and rich burrata in one easy meal ready in just 10 minutes. Serve it for brunch, lunch, a light dinner, or an elegant snack when you want something fresh and satisfying without much preparation.
For an extra-special homemade base, prepare a loaf of easy sourdough bread and save a few thick slices for this recipe.
Burrata toast layers golden, crisp sourdough with chimichurri, ripe tomato, and creamy burrata for a quick Italian-inspired meal with fresh, savory flavor. It takes only 10 minutes to prepare and is easy to customize with pesto, avocado, fresh mozzarella, fruit, or different herbs.
Quick Look: Burrata Toast
- ⏱️ Prep Time: 5 minutes
- 🔥 Cook Time: 5 minutes
- ⏳ Total Time: 10 minutes
- 🍽️ Servings: 2
- 🔥 Calories: Approximately 362 per serving
- 🧀 Flavor Profile: Creamy, tangy, herbaceous, savory, and mildly spicy
- 🥖 Texture: Crisp bread with juicy tomatoes and a soft, creamy cheese center
- 🧩 Difficulty: Easy
- 🍳 Cooking Method: Skillet or griddle
- 🌿 Best For: Brunch, lunch, a light dinner, or an elevated snack
- 🥗 Dietary Notes: Vegetarian; use gluten-free or low-carb bread when needed
- 🥄 Best Bread: Sourdough, ciabatta, baguette, or another sturdy, crusty loaf
- 🧀 Best Burrata Temperature: Cool room temperature rather than refrigerator-cold
- ⏰ Make-Ahead Friendly: Components may be prepared ahead, but assemble immediately before serving
- 🧪 Why This Recipe Works: Toasting both sides of the bread with olive oil creates a crisp, sturdy base that can support the moist toppings. Chimichurri adds acidity, herbs, and garlic, balancing the rich burrata, while ripe tomato contributes freshness and natural sweetness. Bringing the burrata closer to room temperature softens its creamy center and allows its delicate flavor to come through more fully.
- 🍽️ Serving Idea: Spoon homemade authentic chimichurri generously over the toasted bread, or offer extra on the side for a brighter, more herbaceous finish.
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Ingredients
Sourdough Bread: Use 2 thick slices of sourdough or another sturdy, crusty bread, such as ciabatta, Italian bread, or a baguette. Avoid thin sandwich bread because it won't hold the toppings well. Use leftover bread to make my Easy Sourdough Bread Pudding.
Extra-Virgin Olive Oil: Brush the bread lightly with olive oil before toasting, then drizzle a little over the finished toast for extra flavor.
Chimichurri Sauce: Use about 3 tablespoons per toast. Its fresh herbs, garlic, and acidity balance the rich burrata. Homemade Authentic Chimichurri Sauce is ideal, but store-bought works too.
Heirloom Tomato: Use 1 large ripe heirloom tomato, sliced into 6 thin slices. Beefsteak, Roma, vine-ripened, or cherry tomatoes also work. Pat very juicy tomatoes dry before assembling. Leftovers are perfect for my Caprese Pasta Salad.
Burrata: Use 2 small burrata balls, one per toast. Burrata has a mozzarella shell with a creamy center, making it richer and softer than fresh mozzarella. Drain well and let it sit at room temperature for 20–30 minutes before serving for the best texture.
Freshly Ground Black Pepper: Adds subtle heat and enhances the flavor of the tomato and burrata.
Red Pepper Flakes: Add a pinch for gentle heat or adjust to taste.
Fresh Herbs: Fresh basil is classic, but oregano, thyme, parsley, or chives are all delicious.
Flaky Salt: Finish with a light sprinkle just before serving. Taste first, as the burrata and chimichurri may already be salty.
How to Make Burrata Toast
1. Toast the bread
Heat a griddle or large skillet over medium heat. Lightly brush both sides of the sourdough with olive oil and toast for 2–3 minutes per side, until golden brown and crisp.
2. Layer the toppings
Transfer the toasted bread to serving plates. Spoon about 3 tablespoons of chimichurri over each slice and spread it evenly, leaving a small border around the edges.
3. Add the tomatoes
Arrange 3 tomato slices over each toast, slightly overlapping them. If your tomatoes are very juicy, pat them dry first to help keep the bread crisp.
4. Finish and serve
Place one burrata ball on each toast. Gently tear it open and spread the creamy center over the tomato slices. Drizzle with extra-virgin olive oil, then season with black pepper, red pepper flakes, fresh herbs, and a pinch of flaky salt. Serve immediately and enjoy!
FAQ about Burrata Toast
A sturdy, crusty loaf such as sourdough, ciabatta, baguette, or Italian bread works best because it stays crisp under the toppings. Thin sandwich bread tends to become soggy more quickly.
Burrata is a fresh Italian cheese made with an outer shell of mozzarella filled with creamy stracciatella and cream. It has a much softer, richer texture than fresh mozzarella, making it perfect for spreading over warm toast.
Yes. Fresh mozzarella is the closest substitute, but it has a firmer texture and lacks burrata's creamy center. You can also use ricotta, mascarpone, cottage cheese, soft goat cheese, or Brie.
This usually happens when the bread isn't toasted enough, the tomatoes or burrata aren't drained well, or the toast is assembled too far in advance. For the best texture, serve it immediately after assembling.
You can prepare the individual components in advance, but wait to assemble the toast until just before serving. Otherwise, the bread will absorb moisture from the toppings and lose its crispness.
Yes. Lightly brush the bread with olive oil and air fry until golden and crisp before adding the toppings. For another easy bread recipe, try my Air Fryer Garlic Bread.
No. The assembled toast doesn't freeze well because the burrata and tomatoes release moisture after thawing, making the bread soggy. If needed, freeze the bread separately and assemble the toast fresh.
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Burrata Toast
Equipment
- 1 griddle
- 1 cutting board
- 1 Serrate knife
Ingredients
- 2 slices sourdough bread any hard-crusted bread of your choice, or even Italian bread (For a low-carb toast, use keto or low-carb bread).
- Extra virgin olive oil to toast the bread plus more for drizzling the top
- 6 tablespoon chimichurri sauce homemade or store-bought, about 3 tablespoon per toast (or replace it with another sauce of your choice such as Italian pesto)
- 1 large Heirloom Tomato thinly cut into 6 slices (or another type of tomato)
- 2 burrata pouches one per toast -- Although it is not the same, fresh mozzarella is a suitable substitute!
- Freshly ground black pepper for seasoning the top
- Red pepper flakes for seasoning the top
- Fresh herbs fresh basil leaves, oregano, or thyme
- A pinch of flaky sea salt optional, or kosher salt
Instructions
- Heat a griddle or large cast-iron skillet over medium heat, place the sourdough bread slices onto it, and lightly drizzle with olive oil on both sides. Let it toast for 2-3 minutes per side, or until crispy and golden brown.
- Transfer your toasted crusty bread slices to a plate. Spoon the chimichurri on top and spread it evenly. Top each toast with 3 slices of tomato and one sack of burrata. Make sure to tear open the burrata pouch to spread it out over the tomato slices.
- Drizzle the top of the burrata with EVOO and season with pepper and red pepper flakes plus fresh herbs (plus flaky salt). Enjoy!
Recipe Video
Recipe Notes
- Use the ripest tomatoes you can find. Since this recipe has only a handful of ingredients, tomato quality has a big impact on the final flavor.
- Don't overload the toast. Too many toppings can make the bread difficult to eat and cause it to lose its crisp texture more quickly.
- Bring all the flavors into balance. If your tomatoes aren't very sweet, a light drizzle of balsamic glaze or hot honey can add just enough contrast without overpowering the burrata.
- Serve burrata as the star ingredient. Its delicate, milky flavor is best paired with fresh herbs and simple ingredients rather than heavy sauces or bold seasonings.
- For entertaining, assemble just before serving. Toast the bread and prep the toppings in advance, then build each toast right before guests arrive for the freshest presentation.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
⭐⭐⭐⭐⭐ I remade this recipe while updating it, and it reminded me how something so simple can taste incredibly elegant. The creamy burrata, crisp sourdough, juicy tomatoes, and vibrant chimichurri create the perfect balance of flavors and textures. I especially loved how quickly it came together—it feels special enough for entertaining yet easy enough for a weekday lunch. This is definitely a recipe I'll be making again. — Valentina
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