Burrata Bruschetta

Name: Burrata Bruschetta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 roma tomatoes ((seeded and diced)*); ¼ cup fresh basil leaves ((chopped, plus more for garnish)); 1 clove garlic ((minced)); 2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar (*); ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 ball burrata ((liquid drained and room temperature)*); 8 slices Italian baguette ((cut 1/2 inch thick)*); 1 tablespoon extra virgin olive oil; 1 clove garlic ((peeled and halved))

Burrata bruschetta is a fun twist on a traditional Italian appetizer. It's made with creamy burrata, sweet tomatoes, and a crusty bread that's toasted to perfection. It's easy to assemble and made with simple, fresh ingredients!

Slices of burrata bruschetta on a serving tray.

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I am a self-proclaimed bruschetta expert. I've eaten so many versions, from homemade recipes passed down generations to popular menu items at Italian restaurants. This burrata bruschetta recipe is hands down my favorite. It is inspired by my burrata caprese, a dreamy combination of creamy burrata cheese and fresh tomato and basil. I loved adding burrata so much to that dish that I wanted to try it with another Italian classic like bruschetta!

This recipe stays true to it's roots, with simple ingredients stealing the show. The fresh tomatoes and basil are marinated in high quality olive oil and rich balsamic vinegar, creating a flavor that is bright and complex. Slices of crusty Italian baguette are toasted until golden, making them the ideal vessel for the bruschetta topping. The creamy burrata brings it all together, balancing the bright flavors into the perfect bite.

Burrata bruschetta pairs well with other Italian appetizers like whipped ricotta dip and Ligurian focaccia. If you're looking to build an Italian meal around this dish, I recommend serving it with pasta al pesto or rigatoni al forno. The fresh, bright flavors complement the richness of the pasta. It also goes great with arugula and spinach salad for a light dinner. For dessert, this Italian almond cake and walnut biscotti are delicious options!

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Ingredients
Substitutions and Variations
Instructions
Storage & Make Ahead
Expert tips
FAQ
Related
Pairing
Recipe
Reviews

Ingredients

Ingredient Notes

Italian baguette: I prefer using my Italian baguette (stirato) recipe because it has a golden crust and chewy texture that toasts well. The bread has a good structure that remains crispy underneath the juicy bruschetta topping.
Roma tomatoes: I've made bruschetta with many different tomato varieties, but Roma tomatoes remain my favorite. With fewer seeds and less juice, they hold their shape well when diced and don't release too much liquid. They have a rich, sweet flavor that complements the other ingredients without overpowering them. Roma tomatoes are also full of heart healthy antioxidants!
Garlic: the garlic will be used two ways in this recipe. Minced garlic will be added into the tomato basil topping to create a rich depth of flavor. A garlic clove cut in half will be rubbed onto the toasted bread. This gives the bread a mild garlic flavor that adds complexity to the dish without being too strong.
Olive oil: since the bruschetta topping is made with all simple ingredients, the olive oil flavor really shines through. For this reason, I recommend using an extra virgin olive oil, which is less processed than regular olive oil. I find it has a better flavor with fruity and peppery notes. Olive oil is not only delicious, but it's also rich in heart healthy fats and antioxidants!
Balsamic vinegar: I prefer to use balsamic vinegar with an acidity level of 4%, as I find this has a nice balance between tanginess and sweetness. If you like less sweetness, a balsamic vinegar with a 5% to 6% acidity is a great option. I love barrel aged vinegar because it absorbs flavors from the wood, adding a subtle nutty flavor. My favorite is traditional balsamic vinegar from the Modena and Emilia-Romagna regions of Italy. It ages at least 12 years! While aging, it naturally reduces and thickens to a syrupy consistency that is close to a glaze. It's beautiful when drizzled on top of this bruschetta as a finishing touch!
Burrata: on the surface it looks similar to a ball of mozzarella, but it has a rich, creamy interior called "stracciatella." It has a rich, buttery taste that balances the bright and fresh bruschetta flavors. High quality burrata will have a smooth, glossy exterior free from cracks. The ball will give slightly when pressed due to the creamy center. I prefer to serve burrata room temperature for maximum creaminess. I leave it out of the refrigerator for about 30 minutes before tearing off chunks to top the bruschetta.

See recipe card for quantities.

Substitutions and Variations

Bread: feel free to substitute the Italian baguette with a different kind of bread. I recommend using one that will not get soggy under the topping. Some delicious options are ciabatta, sourdough, or French bread.
Tomatoes: you can substitute the Roma tomatoes with a different variety of your choice. Campari, heirloom, or cherry tomatoes would be delicious!
Add different toppings: feel free to have fun with the topping. I once had bruschetta with diced celery at a local, family owned Italian restaurant. I was skeptical at first, but it was delicious! My husband loves adding prosciutto for a savory and salty twist. Red onion, roasted red pepper, and avocado would also be delicious.
Use a balsamic glaze: if your balsamic vinegar has a thin consistency, you can reduce it to a glaze and use it to garnish the bruschetta. It will contrast beautifully with the burrata! Simply bring 1 cup of balsamic vinegar to a boil in a small saucepan. Then reduce the heat to maintain a simmer for about 15 minutes until it is thickened, watching it carefully so it doesn't burn. You can also use a store bought balsamic glaze.

Instructions

Tomatoes, basil, garlic, olive oil, balsamic vinegar, salt, and pepper are mixed together.

Step 1: preheat the oven to 375°F (190°C). Add the tomatoes, basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper to a medium-sized bowl. Mixed together until well combined, adding more salt to taste if needed. Then set aside to let the flavors develop.

The bread slices are brushed with olive oil, toasted, and rubbed with garlic.

Step 2: Arrange the bread slices on a baking sheet lined with parchment paper. Brush each slice with olive oil. Then place the bread in the oven and toast for 5 to 10 minutes until it is golden brown and crispy. Once the bread is cool enough to handle, rub each slice with the cut side of the garlic clove.

The tomato mixture is spooned onto the slices of toast.

Step 3: spoon the tomato mixture onto each slice of toast, gently tilting the bowl to drain off any excess liquid.

Step 4: use your hands to carefully tear the burrata into pieces and place them on top of the tomato mixture on each slice of toast. Garnish with more fresh basil, olive oil, and balsamic vinegar. Serve and enjoy!

Storage & Make Ahead

Storage: It is best to eat this bruschetta immediately after making it because the bread may become soggy over time. However, if you have some leftovers you would like to store, you can place them in an airtight container in the refrigerator for up to 3 days.
Make Ahead: you can make the tomato topping up to one day ahead of time. Store it in an airtight container in the refrigerator until ready to use. The topping will be a bit juicier when made in advance. When ready to spoon it on top of the toasts, gently tilt the side of the container to drain off any excess liquid. This will prevent the bread from getting soggy.

Expert tips

Use room temperature burrata for maximum creaminess and flavor. You can take the burrata out of the refrigerator 30 minutes before using it to let it come up to room temperature.
Make the tomato basil mixture first and set it aside as you make the toast. This allows the flavors to develop and meld, resulting in a richer and more complex taste profile.
Prepare and portion out the ingredients in advance. This will help you to stay organized since some of the same ingredients are used at different steps, like with the olive oil and garlic.

FAQ

How do I tear off pieces of the burrata?

I prefer to use my hands as much as possible when working with burrata. This gives me greater control over the size of the pieces. It also creates a rustic appearance that adds interesting texture to the dish. You can place the burrata on a plate and use your hands to tear off pieces to place on top of the tomato bruschetta.

What is the difference between caprese and bruschetta?

Caprese and bruschetta are similar Italian dishes that use many of the same ingredients. Caprese traditionally consists of fresh mozzarella, tomatoes, and fresh basil, although I prefer caprese with burrata! Bruschetta uses these same ingredients but places them on top of a toasted, crusty bread like stirato.

Looking for more Italian appetizers? Try these favorites:

Pairing

These are my favorite dishes to serve with burrata bruschetta:

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