My love for burrata cheese knows no bounds, and if you, like me, could eat it every day, I highly recommend this Burrata Toast with confit garlic! You want to start with a really nice bread that you love. I usually go for some type of artisan bread, such as sourdough, then toast until golden brown, smash some garlic confit on top, then add burrata, baby arugula, and a drizzle of the garlic-infused olive oil and balsamic vinegar.
It’s truly that simple — and more delicious than you can imagine! Don’t try to overcomplicate this easy toast recipe by adding other things. Let the burrata and garlic shine!
For my burrata lovers, be sure to try one of these easy dishes next: Burrata Sandwich with Mortadella & Pistachio Pesto (perfect for picnics and cookouts!), Peach & Burrata Salad, or this Burrata Salad with Heirloom Tomatoes.
What You’ll Need
To make this recipe, you’ll need crusty bread (like sourdough or ciabatta), creamy burrata cheese, and homemade garlic confit—slow-cooked garlic cloves in olive oil until soft and golden. The dish is finished with flaky sea salt, freshly cracked black pepper, and a drizzle of the infused oil for extra flavor. It’s simple, indulgent, and perfect for snacking or entertaining.
Ingredient Substitutions
Every once in a while I can find a container of straciatella at my local store. This is the filling inside a ball of burrata cheese — it’s sweet, milky, creamy, and irresistible. If you can find that, feel free to use that in place of burrata.
Other substitutions:
- Arugula: feel free to top with any micro greens, watercress, fresh herbs (basil leaves are great), or a drizzle of homemade pesto.
- Roasted garlic can be used if you have some leftover from another recipe!
- Burrata: While mozzarella can be used as a substitute, burrata offers a unique creaminess that elevates the dish. If you must use mozzarella, opt for fresh mozzarella for the best texture.
How To Make Burrata Toast
- Confit garlic cloves: To do this, trim off the tough ends of each clove, then place in a small baking dish. Cover with olive oil, sprinkle with flaky sea salt, then add a sprig of rosemary or basil. Cook at 300F for 1-1½ hours until very tender.
- Toast the bread in a skillet with a little olive oil until golden brown and crispy on both sides.
- Assemble the toast: Smash a ball of burrata cheese right on top, then drizzle with the garlic-infused olive oil and season with flaky salt and black pepper. Top with arugula, drizzle with balsamic vinegar, then dig in immediately!
If you love garlic, this is the toast recipe for you!! It’s so easy, has the best texture and flavor, and feels like it belongs on a restaurant menu. My kind of dish!
Ari’s Best Tips!
- If not using the toast immediately, place on a wire rack so it stays crispy until you’re ready to eat!
- While I love a cool, creamy burrata, I think it’s best enjoyed at room temperature. Let it sit out for 20-30 minutes before assembling so that it’s got a soft texture and spreads easily.
- Bread: I recommend using sourdough or ciabatta for their robust flavor and texture, but even crusty baguette will do!
Make-Ahead, Leftovers, & Storage
Do not assemble the toast ahead of time. Assemble just before serving for best texture and flavor. If you happen to have leftover burrata to use up, try adding it to homemade pizza! However, you can make the garlic confit in advance.
Warning about botulism: It is very important to store garlic properly. When left in warm temperatures, garlic can produce a serious toxin that causes botulism. Refrigerate garlic confit and using with 2-3 weeks.
To store: Allow garlic confit to cool completely, then keep in a glass jar with a tight seal. Refrigerate until needed for up to 3 weeks.
Serving Suggestions
- With a Side Salad: Pair the toast with a light salad to create a complete meal. Try my arugula salad with parmesan (if you have extra arugula to use up) or consider something light and summer like this avocado tomato salad.
- As an Appetizer: Serve smaller portions as a sophisticated appetizer for dinner parties. This would feed 4 guests if each piece is cut in half. I’d pair these with caprese chicken cutlets with fresh mozzarella for a winning summer dinner!
- With Soup: A bowl of my creamy caprese gazpacho complements the flavors of the burrata toast beautifully.
And not that you asked, but… this would make such a delicious pairing with a glass of Prosecco or Champagne! I love bubbly to kick-off any meal.
Sure to impress any guests, if you’ve been looking for the perfect make-at-home toast recipe, this is not only special, but easy to make and full of flavor. A 10 outta 10!
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Burrata Toast For Two with Confit Garlic
Equipment
Ingredients
- 10-12 cloves of garlic, tough ends trimmed
- ⅓ cup extra virgin olive oil
- Sprig of rosemary or other fresh herbs
- 2 large slices sourdough bread
- 8 oz burrata cheese, room temperature
- Flaky sea salt
- Freshly ground black pepper
- 1 cup baby arugula
- 2 tsp aged balsamic vinegar
Instructions
- Make the garlic confit. Preheat an oven to 300F. Place garlic cloves in a small cocotte, then cover with olive oil, sprinkle with a pinch of flaky sea salt, and add a sprig of rosemary or basil. Cover, then transfer to the oven and cook for 1-1½ hours, or until the garlic is very tender. Cook slightly.
- Toast the bread. Heat a skillet over medium-high heat. When hot, add 2 Tbsp olive oil. Add the sliced sourdough then toast until crispy on both sides, about 3-4 minutes. Transfer to plates. If not assembling right away, transfer the toasted bread to a wire rack so it stays crispy!
- Assemble. Place a few cloves of confit garlic on each slice of toast, then use a knife or spoon to press it into the bread. Top each with 1 ball of burrata cheese, spreading that into an even layer. Drizzle with some of the reserved garlic-infused olive oil, then sprinkle with a generous pinch of flaky sea salt and lots of freshly ground black pepper. Place a heaping mound of baby arugula right on top.
- Finish, then serve! Drizzle each burrata toast with a little aged balsamic vinegar, then enjoy!
Notes
- When peeling garlic, trim off the tough root end. This does not soften when cooked.
- Warning about botulism: It is very important to store garlic properly. When left in warm temperatures, garlic can produce a serious toxin that causes botulism. Refrigerate garlic confit and use within 2-3 weeks.
- To store: Allow garlic confit to cool completely, then keep in a glass jar with a tight seal. Refrigerate until needed for up to 3 weeks.
- The nutrition facts are an estimation and assume all of the garlic confit and olive oil are used, but you will definitely have leftovers.
- This toast is best enjoyed fresh. While you can make the garlic confit a few days in advance, be sure to assemble the toast just before eating for best flavor and texture,
Nutrition
Photography by: Megan McKeehan
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