Burrata Bruschetta

5 from 1 vote

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!

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: Italian

Keyword: burrata bruschetta

Servings:

Calories: 183kcal

Author: Maria D'Errico

Ingredients

Bruschetta Topping:

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)*

Toasts:

8 slices Italian baguette (cut ½ inch thick)*
1 tablespoon extra virgin olive oil
1 clove garlic (peeled and halved)

US Customary - Metric

Instructions

Preheat the oven and make the tomato mixture: 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. Toss together until well combined. Add more salt to taste if needed. Then set aside to let the flavors develop and meld.
Toast the bread: Line a baking sheet with parchment paper and arrange the bread slices on top. Brush each slice with olive oil. Place the bread in the oven and toast it until golden and crispy, about 5 to 10 minutes. Once the toast is cool enough to handle, rub each slice with the cut side of the garlic clove.
Top the toast with the tomato mixture: place a generous spoonful of the tomato mixture on each slice of toast, gently tilting the bowl to drain off excess liquid. Spread the tomato mixture so it covers each slice evenly.
Add the burrata and garnish: carefully tear the burrata into pieces and place on top of the tomato mixture on each slice of toast. Garnish with more fresh basil and a drizzle of olive oil and balsamic vinegar. Serve immediately and enjoy!

Video

Notes

Roma tomatoes: you can substitute with a different tomato variety. Campari, heirloom, or cherry tomatoes are delicious options. I recommend using 2 cups of tomatoes when substituting.
Balsamic vinegar: if your balsamic vinegar has a thin consistency, you can instead garnish the finished bruschetta with a balsamic glaze. You can use a store bought glaze or make your own. To do so, 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 thickens. When done, the glaze should coat the back of a spoon. Watch the glaze carefully as it simmers and stir frequently to ensure it doesn't burn. You can store the cooled extra glaze in an airtight container in the refrigerator for 1 to 2 weeks.
Italian baguette: I love using my stirato recipe for the bread. It's a traditional Italian baguette that is stretched into long loaves before baking, giving it the perfect chewy texture. You could substitute with a different bread of your choice. I recommend using a crusty bread that will toast well and not get soggy underneath the tomato basil topping. French bread, ciabatta, or sourdough are delicious options!
Burrata: I recommend serving the burrata at room temperature for maximum creaminess and flavor. I take it out of the refrigerator 30 minutes before using it to let it come up to room temperature.
Add different toppings: have fun with the toppings! Adding prosciutto, red onion, roasted red pepper, or avocado would be delicious.
Storage: bruschetta is best enjoyed immediately after making it. I don't recommend storing the leftovers after it is assembled because the bread will get soggy underneath the tomato mixture.
Make ahead instructions: you can make the tomato topping up to one day ahead of time. Store it in the refrigerator in an airtight container. The topping will be juicier when made in advance. When spooning it on top of the bread, gently tilt the container to the side to release the juices. This will prevent the bread from getting too soggy.

Nutrition