Description
This easy-to-make Burrata Bruschetta recipe is the ultimate summer appetizer! It features creamy burrata cheese and a delicious fresh tomato basil topping on garlic-rubbed slices of crispy, toasted bread. Delicious!
Ingredients
Scale
For the tomato topping:
- 2 cups baby tomatoes, quartered or chopped (e.g. cherry, grape or cocktail tomatoes)
- 1/4 cup chopped or torn fresh basil leaves
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dried oregano (optional)
- salt and freshly ground pepper, to taste
For the burrata bruschetta toasts:
- 6–8 thick slices ciabatta, sourdough or other crusty bread, sliced at an angle (about ½– ¾ inch / 1.5 cm thick)
- olive oil, for brushing
- 1 garlic clove, cut in half
- salt and pepper
- 8 ounces (227 grams) burrata cheese, drained and patted dry
For the garnish:
- balsamic glaze, additional drizzle olive oil (optional), fresh basil leaves, flaky sea salt (like Maldon salt)
Instructions
- Make the tomato topping: Combine all the tomato topping ingredients 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.
- 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 golden and crisp. Alternatively, grill the bread slices. Remove from the oven and carefully rub the surface of each toast with the cut end of the garlic clove while still warm.
- Assemble: 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. Spoon over some of the tomato topping on each slice (try not to spoon up too much of the excess liquid that released as the tomatoes marinated). 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.
Notes
- Bread: A good crusty bread that is sturdy enough to hold the juicy topping is best for bruschetta. Softer breads will get soggy very easily. Ciabatta, sourdough, pagnotta or any quality rustic loaf are good options.
- Serve burrata at room temperature: Burrata tastes best at room temperature. Just pull it out of the fridge before you start the recipe.
- Burrata Substitutions: I highly recommend the burrata cheese but if you can’t get your hands on it, you could also use buffalo mozzarella, fresh mozzarella cheese, ricotta cheese, cream cheese, cottage cheese or goat cheese instead.
- 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.
- Avoid soggy bruschetta: Serve immediately once assembled to prevent the bread from getting soggy or make it DIY by serving all the components separately to be assembled as you eat.
- Additional Topping Ideas: Roasted red peppers, prosciutto, artichoke hearts, roasted garlic, pesto, olives, red onion or arugula would all be delicious additions. Swapping the fresh tomatoes for roasted tomatoes is a good variation in the winter when delicious summer tomatoes are not available.
