Go Back

Burrata Bruschetta

Burrata Bruschetta is a quick, fresh appetizer combining creamy burrata, bright tomatoes, and crispy toasted bread, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Bruschetta
  • 1 baguette 1 baguette (about 12 inches), sliced on the diagonal into 12–16 pieces
  • 2 tablespoons 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 cloves 2 cloves garlic, halved For rubbing on the toasted bread
  • 1 pound 1 lb ripe tomatoes (cherry, roma, or vine-ripened), diced or halved if cherry Choose the ripest available
  • 1 ball 1 ball burrata (about 8 oz) — room temperature for the best texture
  • 6-8 leaves 6–8 fresh basil leaves, chiffonade or roughly torn For tossing with tomatoes
  • 1 tablespoon 1 tablespoon balsamic glaze or a small drizzle of aged balsamic vinegar For topping the bruschetta
  • Sea salt and freshly ground black pepper, to taste
  • Optional: red pepper flakes, lemon zest, flaky sea salt for finishing

Method
 

Preparation
  1. In a medium bowl, combine the diced tomatoes, 2 tablespoons extra-virgin olive oil, torn basil, a pinch of salt, and a few grinds of pepper. Toss gently and let rest for 5–10 minutes.
  2. If your tomatoes are especially sweet, add a squeeze of lemon to brighten them.
Toast the Bread
  1. Preheat your oven to 425°F (or heat a skillet over medium-high).
  2. Brush each baguette slice lightly with olive oil on both sides.
  3. If using the oven, arrange slices on a baking sheet and toast for 6–8 minutes, flipping once, until golden and crisp.
  4. If using a skillet, toast for 1–2 minutes per side until nicely browned.
Final Assembly
  1. When the bread is warm, gently rub each slice with the cut side of the garlic clove.
  2. Spoon the tomato mixture onto each toast slice.
  3. Tear pieces of burrata and place a generous amount on top of the tomato.
  4. Finish with a drizzle of olive oil and balsamic glaze, then sprinkle flaky sea salt and a pinch of red pepper flakes, if desired.
  5. Serve immediately, or assemble the tomatoes on toast and add burrata just before serving to keep the bread from getting soggy.

Notes

For best results, serve immediately. Room temperature burrata gives better texture. Keep bread crisp and serve components family-style if holding before serving.