Irresistible Burrata Tomato Basil Toast

When you want to whip up something bright and fun for lunch or grab-and-go bites for a get-together, this mix of burrata, toasty baguette, juicy tomatoes, and loads of basil never lets you down. There's just something about the rich cheese melting into crunchy bread, with pops of tangy tomato and fresh herbs. You pull it together super fast, but it still feels like a treat.

I trotted these out at a big picnic and blinked—they were all gone. Now my friends always hope I'll bring them, since they're the snack nobody leaves behind.

Irresistible Ingredients

• Cherry tomatoes sliced in half: Bursts with sweet-tart juice in each bite Go for the plumpest, brightest ones you see
• Black pepper freshly cracked: Punches up the flavor with a hint of heat Twist the grinder just before serving for a bold scent
• Balsamic glaze: Drizzles on at the end to balance everything with a syrupy zip Grab a thick store-bought glaze if you don’t want to make your own
• Baguette cut into thick rounds: Crunchy outside, fluffy inside Pick a loaf that’s still got that bakery-fresh crackle
• Garlic cloves sliced in half: Rub on the toast so the bread soaks up that warm, heady garlic scent
• Olive oil: Helps bread get golden brown and adds that unmistakable earthy flavor Extra virgin is the move if you want extra taste
• Coarse or fine sea salt: Sprinkled at the end for a flavor pop Choose what’s on hand, but flaky gives a nice crunch
• Fresh basil torn or chopped: Gives everything a sweet green lift and ties it together Look for deep green, perky leaves
• Burrata balls: Creamy, dreamy cheese center Get ones that look puffy with soft shells and oozing middles

Simple Steps

Bring to the Table:

Pop everything onto a pretty plate soon after assembly That bread’s at its best with a touch of warmth and oozy burrata, so don’t wait too long

Finish with Drizzle:

Once everything’s on the platter, zigzag balsamic glaze across the tops Let a bit drip down, if you like, and toss over salt and a good grind of black pepper

Scatter Basil:

Last, toss your basil on top. Tear with your hands or go for a rough chop—the fresher, the better, for a burst of color and aroma

Add Cherry Tomatoes:

Lay a few tomato halves onto each cheesy toast Gently press so toppings don’t slide off

Place Burrata:

Top the warm baguette with a scoop of burrata for maximum creaminess Try not to press so hard that the bread gets soggy

Prep Burrata:

While bread toasts, split open burrata balls Slice or tear pieces to fit your bread, catching as much creamy middle as you can

Bake Baguette:

Into the oven go the oiled baguette slices Let them toast for eight to ten minutes—they’re ready when golden brown and crunchy Garlic and olive oil fill the air

Brush with Oil and Garlic:

Slick the baguette slices with olive oil, then run the cut side of garlic over each piece Makes them taste (and smell) amazing

Slice and Lay Out Baguette:

Cut your loaf into thick slices and space them out on a sheet pan Aim for similar sizes, so all get evenly toasty

Warm Up Oven:

Fire your oven up to three seven five Fahrenheit (that’s one ninety Celsius) to get just the right toast without accidentally drying the bread

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The magic is all in that burrata. The first time I split one open, my little sister practically shouted over the creamy surprise inside. Ever since, it’s the one cheese that makes these toasts truly next level. She’ll still mention that first bite every time I bring it out.

Keep It Fresh

These taste best right away, but if you’ve got a few left, wrap them gently in foil and stash in the fridge for a day max. The bread will soften, but a few minutes in a hot oven brings some snap back. Wait to add fresh basil till just before you dig in since it gets limp fast.

Swap-Out Ideas

No burrata at your shop? Use soft mozzarella—mozzarella di bufala if you can swing it. If basil’s out of season, huddle in some arugula leaves instead. For a sharper note, toss on sliced sun-dried tomatoes for a funky twist.

Serving Inspiration

This bruschetta brightens up happy hour with olives and toasty nuts. Add to a picnic spread for some color. Want it more filling? Throw on a few ribbons of prosciutto or a pile of arugula right on top.

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Backstory

This Italian classic started out as a way to jazz up old bread with whatever was growing out back. Swapping classic mozzarella for burrata gives it the feel of a fancy starter, and the creamy cheese is what makes this version a knockout.

Recipe FAQs

→ How do I make sure the bread stays crunchy?

Get your bread nicely toasted and only add toppings right before eating so it doesn't get soggy. Best served straight away for max crunch.

→ Is there a swap for burrata?

Can't find burrata? Grab some fresh mozzarella instead. It won't be as soft and creamy, but it'll still taste great.

→ Which tomatoes should I pick?

Sweet cherry tomatoes work like a charm, but you can totally use grape or heirloom ones for different tastes and colors.

→ How can I whip up balsamic glaze myself?

Just heat up balsamic vinegar on the stove until it thickens and shrinks down by half. Let it cool and it's good to go.

→ Got any other topping ideas?

Layer on some prosciutto, toss in arugula or sun-dried tomatoes, or try herbs like thyme or oregano if you wanna mix things up a bit.