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Burrata Bruschetta

Creamy burrata bruschetta with heirloom tomatoes and fresh basil on toasted baguette.

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This Burrata Bruschetta is a celebration of summer’s best produce. Ripe tomatoes and fresh basil top crisp garlic-rubbed toast, crowned with creamy, cool burrata cheese. It’s an effortlessly elegant appetizer that feels special but comes together in minutes.

Ingredients

Scale
  • 1 large baguette or ciabatta loaf, sliced
  • 1-2 balls fresh burrata cheese (about 8 oz each)
  • 3-4 ripe medium tomatoes (heirloom or Roma), diced
  • 1/4 cup fresh basil leaves, thinly sliced, plus whole leaves for garnish
  • 2 cloves garlic (1 minced, 1 left whole)
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon balsamic glaze or aged balsamic vinegar
  • Flaky sea salt and freshly cracked black pepper

Instructions

  1. Preheat oven broiler or a grill pan. Brush both sides of bread slices lightly with olive oil. Broil or grill for 1-2 minutes per side until golden and crisp. Immediately rub the warm toast with the whole garlic clove.
  2. In a medium bowl, combine diced tomatoes, minced garlic, sliced basil, 2 tablespoons olive oil, and a generous pinch of salt and pepper. Gently toss and let sit for 5-10 minutes.
  3. Place toasted bread on a serving platter. Spoon the tomato mixture generously over each slice. Tear open the burrata balls and place a portion on top of the tomatoes.
  4. Drizzle the entire platter with balsamic glaze and an extra thread of olive oil. Sprinkle with flaky sea salt, more black pepper, and garnish with whole basil leaves. Serve immediately.

Notes

For best results, let the burrata sit at room temperature for 15-20 minutes before serving. Assemble just before eating to keep the toast crisp. The tomato mixture can be made up to 4 hours ahead and stored in the fridge.

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