This simple Burrata Bruschetta is the perfect summer appetizer: creamy burrata paired with a bright, marinated tomato and basil topping on garlic-rubbed, toasted crusty bread. Ready in under 30 minutes and ideal for entertaining or a light meal.
What Is Burrata Bruschetta
Bruschetta refers to toasted or grilled slices of bread, usually brushed with olive oil and rubbed with garlic. Toppings vary widely; here we use creamy burrata and a fresh, marinated tomato and basil mixture for a classic, flavorful combination.
If you enjoy burrata and tomatoes, try other recipes such as Burrata Caprese or Burrata Cherry Tomato Pasta for more ways to use this luscious cheese.
What is burrata
Burrata is a fresh Italian cheese from Puglia made by wrapping a pouch of stretched mozzarella around a soft stracciatella and cream filling. It looks like a ball of mozzarella on the outside, but when cut open the interior is soft and creamy. You can find burrata in specialty cheese sections, Italian markets, or cheese shops.
Why You’ll Love This Recipe
- Quick and easy: A few quality ingredients and under 30 minutes to serve.
- Great for gatherings: An elegant, impressive appetizer with minimal effort.
- Best in tomato season: Peak flavor when tomatoes and basil are fresh in summer.
Ingredient Notes
This recipe relies on a few high-quality ingredients: ripe tomatoes, fresh basil, good extra-virgin olive oil, and sturdy bread make all the difference.
- Bread: Thick slices of crusty bread such as ciabatta or sourdough, sliced at an angle about ½–¾ inch thick for a crisp exterior and slightly chewy interior.
- Burrata: Drain and pat dry. Buffalo mozzarella can substitute, but won’t provide the same creamy center.
- Tomatoes: Use cherry, grape, or cocktail tomatoes—ripe summer tomatoes are ideal.
- Basil: Fresh basil for bright, herbaceous flavor.
- Garlic: Two cloves: one to rub on the toast, one minced into the tomato topping.
- Olive oil: A good extra-virgin olive oil you enjoy.
- Balsamic vinegar: A small amount to balance the tomato mixture.
- Salt & pepper: To taste.
- Dried oregano: Optional, but complements the tomato topping well.
- Garnish: A drizzle of balsamic glaze or extra olive oil, fresh basil leaves, and a sprinkle of flaky sea salt.
Detailed ingredient amounts and full directions are in the recipe card below.
How To Make Burrata And Tomato Bruschetta
This appetizer comes together quickly. Overview:
STEP 1: Make the tomato topping. Toss quartered or chopped baby tomatoes with minced garlic, olive oil, balsamic vinegar, chopped basil, and dried oregano (if using). Season with salt and pepper and let the mixture sit while you prepare the bread so flavors meld.
STEP 2: Prepare the bread. Preheat the oven to 400°F (200°C). Arrange bread slices on a baking sheet, brush with olive oil, and season with salt and pepper. Bake 10–15 minutes until golden and crisp, or grill the slices. As soon as they come from the oven, rub the warm toasts with the cut end of a garlic clove to impart a subtle garlic flavor.
STEP 3: Assemble and serve. Tear the burrata into large pieces and spread the creamy center over each toast. Spoon the tomato topping onto each slice, avoiding excess liquid. Finish with a drizzle of balsamic glaze or olive oil, torn basil leaves, and flaky sea salt. Serve immediately.
Variations
Customize this bruschetta to your taste:
- Extra toppings: Add roasted red peppers, prosciutto, artichoke hearts, roasted garlic, pesto, olives, red onion, or arugula.
- Cheese substitutes: If burrata isn’t available, use buffalo or fresh mozzarella, ricotta, or goat cheese.
- Spicy: Add chopped jalapeño or red pepper flakes to the tomato mix.
- Larger tomatoes: If using big tomatoes, remove seeds before chopping to reduce excess liquid.
- DIY board: Serve components separately so guests assemble their own toasts.
- Roasted tomatoes: A winter-friendly swap that concentrates tomato flavor.
Helpful Tips
- Room temperature burrata: Remove burrata from the fridge before serving so it’s soft and luscious.
- Marinate the tomatoes: Letting the tomato mixture rest enhances flavor—prepare it first and set aside while toasting the bread.
- Strain excess liquid: If the tomato topping releases too much juice, drain it before spooning onto the toasts to avoid sogginess.
- Serve immediately: Assemble right before serving or set up a DIY station to keep bread crisp.
Ways To Serve It
Serve this burrata bruschetta as:
- An appetizer or snack: Complements pasta, risotto, pizza, and grilled seafood or meats.
- A light meal: Pair with a simple salad and a glass of wine for a summer supper.
- A DIY bruschetta board: Arrange components separately so guests assemble individual toasts.
FAQ
Choose a sturdy, crusty loaf such as ciabatta, sourdough, or pagnotta so the toast holds up to the topping without getting soggy.
Use crusty bread, strain any excess tomato liquid before topping, and assemble right before serving or let guests build their own toasts.
Prepare the tomato basil topping up to 24 hours ahead. Toast the bread and assemble just before serving for the best texture.
More Delicious Appetizers
- Chicken Sausage Rolls
- Garlic Ginger Pan Seared Shrimp
- Burrata Caprese
- Italian Pinwheels
Did you make this Burrata Bruschetta? Leave a comment below — I’d love to hear how it turned out.
Burrata Bruschetta
- Author: Vanessa | Maple + Mango
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 6
- Category: Appetizer, Snack
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Description
This easy-to-make Burrata Bruschetta combines creamy burrata with a fresh tomato and basil topping on garlic-rubbed toasted bread for a simple, elegant appetizer.
Ingredients
For the tomato topping:
- 2 cups baby tomatoes, quartered or chopped (cherry, grape, or cocktail)
- 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 thick)
- Olive oil, for brushing
- 1 garlic clove, cut in half (for rubbing the toasts)
- Salt and pepper
- 8 ounces (227 grams) burrata cheese, drained and patted dry
For the garnish:
- Balsamic glaze (optional), extra olive oil (optional), fresh basil leaves, flaky sea salt
Instructions
- Make the tomato topping: In a bowl, combine tomatoes, minced garlic, olive oil, balsamic vinegar, basil, and dried oregano. Season with salt and pepper and set aside to marinate while you prepare the bread.
- Prepare the bread: Preheat oven to 400°F (200°C). Arrange bread slices on a baking sheet, brush with olive oil, and season with salt and pepper. Bake 10–15 minutes until golden and crisp, or grill. Rub the warm toasts with the cut garlic clove.
- Assemble: Tear burrata into pieces and spread on each toast. Spoon tomato topping onto each slice, avoiding excess liquid. Garnish with balsamic glaze or olive oil, basil leaves, and flaky sea salt. Serve immediately.
Notes
- Bread: Use crusty, sturdy bread so the toast can hold the topping without becoming soggy.
- Serve burrata at room temperature: Remove from the fridge before assembling for the best texture and flavor.
- Substitutes: If burrata isn’t available, buffalo mozzarella, fresh mozzarella, ricotta, or goat cheese can work as alternatives.
- Let tomatoes marinate: Allow flavors to blend; strain excess liquid if needed before topping the toasts.
- Avoid soggy bruschetta: Assemble right before serving or offer a build-your-own station.
- Additional toppings: Roasted peppers, prosciutto, pesto, olives, or arugula all pair well.
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