This Burrata Bruschetta features a crusty toasted baguette topped with creamy burrata that’s then topped with a mixture of garlic, red onion, cherry tomatoes, and fresh basil. Crispy, crunchy, and so flavorful, you really can’t go wrong with this bruschetta recipe.
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Everyone’s favorite appetizer, bruschetta, gets a revamp by adding a layer of creamy and luscious burrata cheese. Topped with fresh juicy tomatoes and chopped basil, this burrata appetizer is perfect to munch on any time of day.
Whether you’re looking for a game day snack, a party appetizer, or just something to feed the kids while you prepare dinner, this burrata bruschetta is perfect.
If you like this burrata crostini, you will also love this Burrata Caprese and this Cherry Tomato Confit.
Why You’ll Love This Burrata Bruschetta Recipe
- Fresh flavors: Juicy ripe tomatoes and basil give this burrata and tomato its fresh taste.
- Easy: There are only a few steps to making this bruschetta.
- Versatile: Bruschetta makes a great appetizer, snack, or side dish so serve it however you wish.
- Modifiable: You can easily change up the variety of tomatoes, the type of bread, or even the herbs and create your own version of this burrata toast recipe.
Ingredients
- Burrata: You can use 2 large balls of burrata or 4 small balls.
- Baguette: Use a baguette, sliced into large squares, rectangles, or ½ oval slices.
- Olive oil: Extra virgin olive oil is the best option for mixing with the veggies and garlic.
- Garlic cloves: Fresh minced garlic cloves are a must in this bruschetta recipe, jarred is okay but you won’t get the same deep garlic flavor.
- Cherry tomatoes: I used cherry tomatoes, cut in half, but grape or any small-sized tomato would also work.
- Red onion: Red onions are mild and good to eat raw, just make sure to cut them thinly and then dice.
- Basil: Fresh basil leaves, torn or chopped add loads of flavor to the bruschetta.
- Balsamic vinegar: A drizzle of balsamic vinegar adds some sweetness to these bruschetta toppings.
- Lemon: Freshly squeezed lemon juice adds tartness to the tomato mixture. If you don’t have fresh lemons on hand, bottled lemon juice is a good substitute.
- For serving: Top the bruschetta with balsamic glaze, olive oil, fresh basil, flaky sea salt, cracked black pepper, etc. Serve on a platter or large charcuterie board for guests to take from and enjoy.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Change up the bread: Baguettes are nice and stay crunchy once you add toppings but you can also use an Italian loaf, sourdough, or any crusty bread. Just make sure to toast it beforehand.
- Use different tomatoes: Cherry tomatoes are sweet and juicy but you can use diced beefsteak, field, or roma tomatoes. Ripe tomatoes are the most flavorful so do your best to use the ripest ones you can find.
- Vary the herbs: Basil, tomatoes, and cheese go well together but you can also use fresh oregano or rosemary if you want to change up the taste.
- Spice it up: Top the tomatoes with a sprinkle of red chili flakes for a touch of spice.
How to Make Burrata Bruschetta
Here are the simple steps for how to make bruschetta with burrata.
Step 1: Prep the bread. Slice the bread to your liking, lightly oil both sides, toast, and set aside.
Step 2: Prep the bruschetta topping. Slice the tomatoes and the onion, mince the garlic, chop the basil leaves, and juice the lemon.
Step 3: Combine the tomatoes with the dressing ingredients. Add cherry tomatoes, onion, basil, garlic, lemon juice, balsamic vinegar, and salt and pepper to a mixing bowl and mix well.
Step 4: Make the burrata bruschetta. Cut open the burrata balls and spread the cheese across the top of each slice of bread. Spoon the tomato mixture on top and serve. Drizzle more balsamic glaze, olive oil, salt, and pepper on them to taste if you want!
Serving Suggestions
This burrata bruschetta goes well with anything. Here are some great ways to serve it:
- Pair the bruschetta burrata with a big hearty salad for lunch.
- Make the bruschetta as an appetizer along with this mango salsa or this pineapple habanero salsa for your next dinner party or family gathering.
- Serve the bruschetta with burrata with this Italian charcuterie board as a pre-dinner snack.
- Garnish with this rosemary salt for a hint of rosemary flavor.
Expert Tips
- To make ahead: If you want to prep this burrata bruschetta beforehand, you can prep the bread and the tomato topping but only assemble the bruschetta just before you want to serve it. If you make it in advance and let it sit, the bread will get soggy.
- Finely diced veggies: Bruschetta is easier to eat if the toppings are finely diced into small pieces.
- Use the best ingredients: For the utmost flavor, local, seasonal tomatoes are ideal.
- Store leftovers separately: It is best not to store the bread topped with the bruschetta as the bread will get soggy. If possible, store them separately in airtight containers in the fridge.
Recipe FAQs
Yes, you can use different varieties of tomatoes. Make sure to choose ripe, fresh tomatoes for the best flavor.
Burrata and bocconcini are not the same. While they are both types of mozzarella cheese, burrata is encased in a sac with a smooth creamy cheese inside while bocconcini is small white balls of firm cheese.
Yes, toasting makes the bread nice and crunchy.
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Burrata Bruschetta
Ingredients
- 2 large balls burrata or 4 small balls
- 1 baguette sliced either into large squares or rectangles and cut down the centers or cut on an angle into ½ inch oval slices.
- 3 tablespoons olive oil
- 3-4 cloves garlic minced
- 1 pint cherry tomatoes cut in half
- ¼ red onion cut thinly and diced
- ½ cup fresh basil torn or chopped
- 1 tablespoon balsamic vinegar
- Juice of 1 lemon
- 1 teaspoon sea salt to taste
- ¼ teaspoon black pepper
- For serving: balsamic glaze olive oil, fresh basil, flaky sea salt, cracked black pepper, etc.
Instructions
- Slice your baguette to your liking (either into large squares or rectangles and cut down the centers or cut on an angle into ½ inch oval slices.) Lightly oil both sides and toast it up! Set aside on a plate for later.
- Slice your cherry tomatoes in half down the middle, slice your red onion thinly and dice, mince garlic cloves, chop or tear fresh basil leaves, and juice your lemon.
- In a mixing bowl, combine cherry tomatoes, onion, basil, garlic, lemon juice, balsamic vinegar, sea salt, and black pepper. Ensure everything is coated well!
- Cut open your burrata balls and spread it across the top side of each piece of toasted bread.
- Carefully spoon your cherry tomato mixture on to each slice of bread. Serve on a platter or large charcuterie board for guests to take from and enjoy.
- Optional: Drizzle more balsamic glaze, olive oil, salt and pepper to taste! I like to add more balsamic glaze for taste and the aesthetic.
Notes
- To make ahead: If you want to prep this burrata bruschetta beforehand, you can prep the bread and the tomato topping but only assemble the bruschetta just before you want to serve it. If you make it in advance and let it sit, the bread will get soggy.
- Finely diced veggies: Bruschetta is easier to eat if the toppings are finely diced into small pieces.
- Use the best ingredients: For the utmost flavor, local, seasonal tomatoes are ideal.
- Store leftovers separately: It is best not to store the bread topped with the bruschetta as the bread will get soggy. If possible, store them separately in airtight containers in the fridge.
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