Balsamic Burrata Toast with Roasted Tomatoes
Published on March 26, 2026
This burrata toast combines crispy sourdough bread, creamy burrata cheese, sweet roasted tomatoes, and a bright balsamic basil drizzle into one stunning bite that is super easy to make. The contrast of warm, caramelized tomatoes against cool, milky burrata creates the kind of flavor combination that makes everyone at your summer gathering stop and ask for the recipe.
There are affiliate links in this post – please read my full disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Serve it as slices for a light lunch on the patio, cut it into smaller pieces for a perfect appetizer at a cocktail party, or make it a main course alongside a crisp green salad and a glass of something cold. The roasted tomatoes can be made ahead, the bread toasts in minutes, and the creamy burrata comes together at room temperature, which means you can put this together without breaking a sweat, even when it’s hot outside.
If you’re building out a summer spread, this pairs beautifully with other easy crowd-pleasers like whipped feta dip or smoked salmon dip, and it works just as good at brunch as it does at dinner.
❤️Don’t Leave Before You Check Out These Fun Ideas!❤️
What You’ll Need for the Best Burrata Toast
Sourdough Bread: Thick slices are key here because they hold up to the toppings without getting soggy. Look for a crusty bread with good structure.
Burrata Cheese: This fresh Italian cheese has a creamy center and a tender outer shell that makes it so much richer than regular mozzarella. Bring it to room temperature before serving for the best texture.
Cherry Tomatoes: Sweet cherry tomatoes or grape tomatoes roast are best in my opinion. Beefsteak tomatoes or heirloom tomatoes work too if you prefer larger slices.
Fresh Basil Leaves: The basil drizzle adds a bright, herby note that ties everything together. You can also use whole leaves as a garnish.
Balsamic Vinegar: A drizzle of balsamic glaze adds a sweet, tangy finish. You can buy it or reduce regular balsamic vinegar on the stovetop.
Extra Virgin Olive Oil: Used for roasting the tomatoes, toasting the bread, and making the basil drizzle. A good quality oil makes a difference here.
Garlic Clove: Rubbing the warm toast with raw garlic gives it a subtle, savory bite.
Flaky Sea Salt and black pepper
How to Make Burrata Toast with Roasted Tomatoes
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Toss the cut cherry tomatoes with olive oil, salt, black pepper, and dried oregano, then spread onto baking sheet.
Roast the tomatoes for 15-20 minutes until they’re soft, caramelized, and slightly blistered.
While the tomatoes roast, heat a grill pan or skillet over medium heat.
Brush both sides of your sourdough slices with olive oil and toast for 2-3 minutes per side until golden brown and crispy.
In a blender or mortar and pestle, combine basil leaves, oil, lemon juice, and salt until smooth.
Tear the burrata into pieces and spread it evenly over each slice of toasted bread.
Top with the blistered tomatoes, then drizzle with the basil mixture and balsamic.
Finish with a sprinkle of flaky sea salt and freshly cracked black pepper, plus a few torn basil leaves for garnish.
Make Ahead and Storage Tips
Make Ahead:
- Roast the tomatoes up to 2 days ahead and store them in an airtight container in the fridge. Bring them to room temperature or warm them slightly before assembling.
- The basil drizzle can be made a day ahead and refrigerated. Give it a good stir before using.
- Toast the bread right before serving for the best texture, but you can slice and prep it earlier in the day.
Storage:
- Leftover burrata is best enjoyed within a day or two. Store it in its liquid in an airtight container in the fridge.
- Store roasted tomatoes separately from the assembled toast to prevent sogginess.
- The basil drizzle keeps for 3-4 days in the fridge.
Easy Swaps and Variations for Burrata Toast
Bread Options: French bread, ciabatta, or any crusty artisan loaf works beautifully if you don’t have sourdough on hand.
- Gluten-free bread works too, just watch it closely while toasting as it can burn faster.
- A toaster oven works great if you’re making smaller batches or don’t want to heat up a grill pan.
Cheese Swaps: Fresh mozzarella cheese is a good substitute if burrata isn’t available at your local grocery stores, though you’ll miss that creamy center.
- Ricotta spread on the toast before adding toppings gives you a similar creamy texture.
- Cottage cheese is a lighter option that still delivers creaminess, though the flavor is tangier.
Tomato Variations: Fresh tomatoes can be used raw in summer when they’re at their peak instead of roasting them.
- Heirloom tomatoes sliced thin make this feel even more special and colorful.
- If you’re short on time, skip roasting and use the best fresh cherry tomatoes you can find.
Flavor Additions:
- Chili flakes sprinkled on top give it a nice little bit of heat.
- Fresh herbs like oregano or thyme can be swapped in for or added to the basil.
- Prosciutto draped over the top turns this into a heartier meal.
Presentation Ideas: Cut each slice of toast into thin slices or smaller pieces for easier party serving.
- Arrange on a platter with fresh fruit or a simple arugula salad for a beautiful spread.
- Serve whole as a light lunch or cut into perfect appetizer-sized portions.
This burrata toast with roasted tomatoes is one of those recipes that feels fancy but doesn’t require any special skills or hard-to-find ingredients. It’s the kind of good food that makes summer entertaining feel effortless, and once you make it, you’ll find yourself coming back to it in different ways all season long.
Common FAQs
You can, but you’ll miss out on that signature creamy center that makes burrata so special. Fresh mozzarella works in a pinch, but burrata’s rich buttery flavor and texture really make this dish shine. If burrata isn’t available near you, try ricotta or even a good quality cottage cheese for a similar creamy element.
Not at all. If you have amazing fresh tomatoes at their peak in summer, you can absolutely use them raw. Just slice or halve them and let them sit with a little salt to draw out their juices. Roasting concentrates the sweetness and adds a caramelized depth, but fresh works beautifully too.
Toast the bread until it’s truly golden brown and crispy, and make sure to assemble right before serving. If you’re making this for a party, keep all the components separate until the last minute. The garlic rub and a good crusty bread also help create a barrier against moisture.
The roasted tomatoes and basil drizzle can both be made 1-2 days ahead, but toast the bread and assemble everything right before serving for the best texture. If you need to prep even further ahead, you can have all your ingredients ready to go and just do the final assembly when guests arrive.
Cut each piece of toast into smaller pieces or thin slices so guests can grab them easily. You can also serve the components separately and let people build their own, which works great for larger gatherings. Either way, have plenty of napkins on hand because this gets deliciously messy.
Sourdough Burrata Toast with Blistered Tomatoes
Ingredients
Toast:
- 2 thick slices of sourdough or other crusty bread
- 1 tbsp extra virgin olive oil
- 1 clove garlic
Blistered Tomatoes:
- 1 c cherry tomatoes, halved
- 1 tsp extra virgin olive oil
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- ¼ tsp oregano
Basil Sauce:
- ¼ cup fresh basil leaves
- 1 tbsp extra virgin olive oil
- 1 tsp emon juice
- ¼ tsp salt
Assembling
- 1 4 ounce burrata cheese
- 1 tsp balsamic glaze
- ¼ tsp flaky sea salt
- Black pepper fresh cracked
- Fresh basil leaves
Instructions
- Preheat oven to 400°F. Toss halved cherry tomatoes with olive oil, salt, pepper, and oregano. Roast on a baking sheet for 15-20 minutes until caramelized.
- Brush sourdough slices with olive oil and toast in a skillet over medium heat for 2-3 minutes per side until golden brown. Rub with cut garlic while warm.
- Blend basil leaves, olive oil, lemon juice, and salt until smooth.
- Tear burrata over toasted bread. Top with roasted tomatoes, basil drizzle, and balsamic glaze. Finish with flaky sea salt, black pepper, and fresh basil.
