Go Back

Burrata Bruschettas

Burrata Bruschettas wrap creamy cheese, bright tomatoes, and toasted bread into a fast, elegant bite—perfect for busy weeknights or impressing guests.
Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large baguette or ciabatta loaf, sliced into 1/2‑inch rounds
  • 3 tbsp extra‑virgin olive oil, plus extra for drizzling
  • 2 large cloves garlic, halved
  • 2 cups ripe cherry tomatoes, halved (or 3 medium plum tomatoes, diced)
  • 1 ball (8 oz) burrata, at room temperature
  • 1 small handful fresh basil leaves, torn Reserve a few for garnish.
  • 1 tsp balsamic glaze (or aged balsamic vinegar reduced slightly)
  • Flaky sea salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional for a little kick)
  • 1 zest of lemon (optional, brightens the flavors)
Substitutions and Additions
  • Replace basil with fresh oregano or thyme.
  • Add a drizzle of honey for a sweet‑savory twist.
  • Swap baguette for gluten‑free bread or roasted polenta slices for a grain‑free option.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or foil for easy cleanup.
  2. Brush both sides of each baguette slice lightly with 3 tablespoons of olive oil. Arrange on the baking sheet in a single layer.
  3. Toast in the oven for 6–8 minutes, flipping once, until they’re golden and crisp at the edges.
  4. For extra char, pop them under the broiler for 30–60 seconds — watch closely.
Assembly
  1. While the toasts are still warm, rub the top of each slice with the cut side of a garlic clove to impart a garlicky aroma.
  2. In a medium bowl, combine the halved cherry tomatoes, torn basil leaves, lemon zest (if using), red pepper flakes, a drizzle of olive oil, flaky salt, and black pepper. Stir gently to combine.
  3. Tear the burrata into large pieces and place a generous spoonful on each garlic‑rubbed toast.
  4. Spoon the tomato mixture over the burrata and finish with a light drizzle of olive oil and balsamic glaze.
  5. Sprinkle with extra basil and a pinch of flaky sea salt.
  6. Serve immediately while the bread is crisp and the burrata is silky.

Notes

Bring the burrata to room temperature before assembling; it enhances creaminess. Don't drown the bread in oil; a light hand is preferred.