Burrata Bruschetta

What Is Burrata Bruschetta

It’s absolutely delicious is what it is! The term “bruschetta” actually refers to the toasted or grilled slices of bread (not the topping!) which are often brushed with olive oil and rubbed with garlic. Many different toppings can then be added to this Italian appetizer.

In this recipe, we are topping it with creamy burrata cheese and a fresh marinated tomato basil mixture. It’s a match made in heaven!

What is burrata

New to burrata? You’re in for a treat! Burrata is a fresh Italian cheese from the Puglia region of Italy. It’s made from a “pouch” of stretched mozzarella cheese that is filled with a soft stringy curd and fresh cream (cream-soaked stracciatella).

On the outside, it looks similar to a fresh ball of mozzarella but the magic happens once you slice it open to reveal the soft, creamy inside. You can find burrata cheese in the specialty cheese section of the grocery store, in Italian markets or cheese shops.

Here’s Why You’ll Love This Recipe

• Quick and easy to make: Made from a few simple quality ingredients and ready to enjoy in under 30 minutes!
• The perfect appetizer for any occasion: Impress your guests with this easy and delicious burrata appetizer or simply snack on it yourself!
• Perfect for tomato season: Even though you can make this burrata and tomato bruschetta any time of year, it tastes the most amazing in the summer when tomatoes and basil are in season.

Ingredient Notes

This recipe is all about simply letting a few quality ingredients shine! Using ripe tomatoes, good bread, etc. make all the difference!

• Bread: Thick slices of sturdy, crusty bread like ciabatta, sourdough or any quality rustic loaf. I like to slice it at a slight angle to create a larger flat surface. Aim for thick slices about ½- ¾ inch (1.5 cm) thick. Thicker slices not only hold the toppings better but also have a contrast in texture when toasted which I love – outside is nice and crispy and inside is still a bit chewy.
• Burrata Cheese: Make sure to drain off the liquid that it’s stored in and pat it dry. Buffalo mozzarella can be used as a substitute if you can’t find any (although you’ll unfortunately miss out on the soft creamy center that is only found in the burrata).
• Tomatoes: Baby tomatoes like cherry, grape or cocktail tomatoes. I like to use a variety of colors but it’s totally unnecessary. The tastiest tomatoes are obviously fresh, ripe summer tomatoes.
• Basil: Use fresh basil.
• Garlic: Two garlic cloves – one to rub the surface of the toasts and one gets minced and added into the tomato topping.
• Olive Oil: Choose a good quality extra virgin olive oil that you enjoy the taste of.
• Balsamic Vinegar: Just a touch is added to the tomato mixture for flavor.
• Salt & Pepper: To season the toast and tomato topping.
• Dried Oregano: This is optional but tastes delicious with the tomatoes.
• Garnish: Before serving, garnish the tops with a drizzle of balsamic glaze (and olive oil if you like). Add some additional fresh basil leaves (either whole or torn) and a sprinkle of flaky sea salt like Maldon Sea Salt Flakes.

Detailed ingredient list and directions located in the recipe card below.

How To Make Burrata And Tomato Bruschetta

This easy to make appetizer will be ready to enjoy in no time! Simply…

STEP 1: Make the tomato topping. Combine quartered or chopped baby tomatoes, minced garlic, olive oil, balsamic vinegar, chopped fresh basil and dried oregano in a mixing bowl and toss well to combine. Season to taste with salt and pepper. Set aside to allow the flavors to meld and marinate while you prepare the bread.

STEP 2: Prepare the bread. Preheat the oven to 400F (200C) and arrange the bread slices in a single layer on a large baking sheet. Brush the tops with a little olive oil and sprinkle with salt and pepper. Bake for about 10-15 minutes or until crispy and golden. You can also grill the bread slices instead.

Here’s the key to delicious bruschetta! As soon as they come out of the oven, carefully rub the cut end of a raw garlic clove all over the surface of the hot toasted bread. The heat sort of melts the garlic onto the surface, imparting a slight garlicky flavor.

STEP 3: Assemble and enjoy! Gently tear open the burrata into large chunks and divide between the toasted bread slices, spreading the creamy center with the back of a spoon. Add some of the tomato topping to each slice, straining out any excess liquid that released (I like to pick up the topping with a fork). Garnish with a drizzle of balsamic glaze (and additional olive oil if you like), basil leaves and a sprinkle of flaky sea salt. Serve immediately.

Variations

This tomato and burrata bruschetta is super versatile and easy to customize. Here are a few ideas…

• Add additional toppings: Roasted red peppers, prosciutto, artichoke hearts, roasted garlic, pesto (like this homemade pistachio pesto), olives, red onion or arugula would all be delicious additions.
• Substitute the burrata: If you can’t get your hands on burrata, use buffalo mozzarella, fresh mozzarella cheese, ricotta cheese, cream cheese, cottage cheese or goat cheese instead.
• Make it spicy: Add some chopped jalapeno or red pepper flakes into the tomato mixture.
• Use larger tomatoes: You don’t need to use baby tomatoes. If using larger ones, make sure to scoop out the seeds and then chop up the remaining flesh or it will be too watery.
• Serve as a DIY board: Make it DIY by serving all the components separately and allowing guests to assemble their own burrata bruschetta.
• Use roasted tomatoes: This is a good variation in the winter when delicious summer tomatoes are not available. Roasting sweetens up tomatoes that lack in flavor.

Helpful Tips

• Serve burrata at room temperature: Burrata tastes best when it has a chance to come to room temperature first. Just pull it out of the fridge before you start the recipe.
• Let the tomato topping marinate: Allowing it time to marinate lets the flavors combine and transforms the tomatoes into something super delicious. This is why I recommend mixing the tomato topping together first and then setting aside while you prepare the bread.
• Strain excess liquid: As the tomato topping marinates, the tomatoes will release liquid. If it becomes too juicy, strain off the extra liquid first before topping the toasts.
• Serve immediately to avoid soggy bruschetta: Assemble immediately before serving to prevent the bread from getting soggy. Or you can also assemble as you eat!

Ways To Serve It

Serve this burrata bruschetta as..

• An Easy Appetizer or Snack: Pairs well with all your favorite Italian dishes: pasta (like this Bolognese, Lasagna, Steak Gorgonzola Pasta or Tuna Pesto Pasta), risotto (like this Salmon Risotto) or pizza. Also delicious paired with grilled or pan seared seafood and meats (like these Easy Pan Seared Shrimp or Marinated Grilled Steaks).
• A Light Meal: The perfect summer meal in my opinion served with a glass of wine, Limoncello Spritz or glass of sparkling water.
• A DIY Bruschetta Board: Turn it into a fun build-your-own bruschetta board by setting out all the components separately so that guests can assemble as they eat. Great way to keep the bread from getting soggy if they won’t be eaten immediately.

FAQ

More Delicious Appetizers

• Chicken Sausage Rolls
• Garlic Ginger Pan Seared Shrimp
• Burrata Caprese

⬇ PIN it for later! ⬇