Burrata bruschetta is a perfect and delicious appetizer for your summer garden party, picnic or weeknight meal. It comes together quickly (in under 15 minutes) and combines creamy burrata cheese, fresh tomatoes and basil. What's not to love?!
A definite crowd-pleaser made with simple ingredients. Pair this with one of my many appetizer recipes like Mutabal (roasted eggplant dip), Eggplant hummus, or Fried shishitos.
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What is Burrata?
Burrata Bruschetta is a great way for someone who’s never had burrata to try it for the first time. This semi-soft cheese from Puglia, Italy is gaining popularity worldwide, but there are still many people who have never tried it.
Burrata is made with a thin fresh mozzarella wrapper and stuffed with Stracciatella, a mixture of fresh mozzarella curds and cream. It is unctuous and decadent with its creamy center. The first time I tried it, I was hooked!
Eating it on its own can be quite underwhelming, but when you pair it with tangy tomatoes and herby basil, the flavor combination is just out of this world. Try my Bruschetta Pizza with Burrata recipe too or my Burrata caprese salad. You’ll be hooked, I can guarantee that!
You can find burrata at most grocery stores now, but definitely at specialty shops and Italian markets.
A Note on Seasonality
Even though you can make this recipe year-round, I encourage you to make it during the summer months when tomatoes are at their peak and basil is fragrant and abundant. This summer recipe is especially delicious with homegrown tomatoes. If you don't grow your own tomatoes, find locally grown ones at a farmer's market near you.
In my book, Seed to Table, you will find growing guides for both Tomatoes and Basil, as well as delicious recipes.
I make burrata bruschetta regularly during the summer and dream about it all winter. If you're looking for more cherry tomato recipe ideas, check out my very popular 11 things to make with cherry tomatoes blog post. You might also enjoy my Eggplant Bruschetta recipe.
Ingredients
This recipe comes together in no time and uses fresh ingredients that are very accessible.
- Bread: A classic bruschetta is made with toasted or grilled sliced ciabatta, Italian bread, crusty bread or baguette but do feel free to experiment. You can even use my Rosemary Parmesan Bread, No Knead White Bread or No Knead Whole Wheat Bread recipes as a base here. Gluten free bread, sourdough bread or crackers can also be used. You want to use a crust bread to counterbalance the softness from the rest of the ingredients.
- Burrata: The ball of Burrata cheese is the star of the show, with its gooey and rich center. If you can’t get your hands on burrata, you can make this recipe with ricotta, buffalo mozzarella cheese or even cottage cheese for a lighter option. Try my Goat Cheese Bruschetta recipe too if you prefer goat cheese.
- Tomatoes: I love using sweet cherry tomatoes here (grape tomatoes work too), especially when I have so many growing in the garden. However, feel free to use organic heirloom tomatoes or Roma tomatoes. You can also use confit cherry tomatoes.
- Red onions: The red onions (thin slices) add a nice counterbalance, crunch and spiciness to the toast. But feel free to omit them if you have picky eaters.
- Fresh Basil: There’s really no substitution for basil in my opinion. You can play around with the herb combinations to suit your tastes. Fresh parsley is also a good option.
- Olive Oil: Choose good quality extra-virgin olive oil. If you can find unfiltered olive oil, even better. This is the time to use that beautiful bottle of EVOO you got for your birthday!
- Balsamic Vinegar: This is an important sweet and tangy touch, but feel free to use lemon juice, lime juice or another vinegar of your choice. Make sure to taste and adjust as needed.
- Flaky salt: I like the crunch and texture you get from flaky salt, but use what you have on hand. Kosher salt or sea salt work just fine.
See the recipe card for full information on ingredients and quantities.
How to Make this Creamy Burrata Bruschetta Recipe
This dish comes together in less than 15 minutes and with a few simple steps. For the full breakdown of steps, take a look at the recipe card below.
Step 1. Toast bread. Toast or grill the bread and then rub a garlic clove on one side of each bread piece.
Step 2. Toss. In a bowl, combine the tomatoes, red onion, basil, extra virgin olive oil, balsamic vinegar, salt and pepper. Toss to combine and taste. Adjust seasoning.
Step 3. Burrata. Break open the burrata. On a serving platter, lay out the toasted bread and top each piece with some burrata.
Step 4. Assemble. Add a spoonful or two of the tomato mixture. Drizzle with more olive oil, balsamic glaze, flaky salt, extra basil and enjoy.
Expert Tips
- Grilling the bread. I love grilling the bread instead of toasting it in a toaster or oven. The grilling just adds an extra layer of flavor. You can use a BBQ or a grill pan on a stove.
- Ripe tomatoes. If you’re using homegrown or market cherry tomatoes, make sure they are fresh and ripe. Underripe tomatoes have no flavor. You can leave your tomatoes on the counter for a day or two and they should ripen more and become juicier and more delicious.
- Try it with confit tomatoes. For an extra special touch, you can confit the tomatoes to concentrate their flavors. The recipe for confit tomatoes can be found in my book, Seed to Table, along with many other delicious seasonal vegetable-forward recipes.
- Depending on where you live and what's available to you, you might be able to buy the burrata filling (Stracciatella) on its own in a tub. If you find it, use it. It's an easier way to make this recipe.
- A little bit of olive oil goes a long way. This recipe has very few ingredients so don’t skimp on the olive oil. Using good quality olive oil means you can use less of it, as its flavor will be much more pronounced.
Recipe FAQs
No, eventhough they book look similar, they are quite different. Burrata is made with a thin fresh mozzarella wrapper and stuffed with Stracciatella, a mixture of fresh mozzarella curds and cream.
This recipe can totally be made ahead and assembled right before serving. The topping mixture can be made 1-2 days ahead of time and stored in the fridge in an airtight container. I recommend you toast or grill the bread right before you serve it.
Bruschetta doesn’t keep well after the bread has been topped. If you’re worried you made too much, you can serve the mixture, the cheese and the toasted bread separately and have your guests assemble their own bruschetta. This way any leftover bruschetta topping can be stored in the fridge for up to 2 days.
If you make this Burrata Bruschetta or any other Appetizers on Urban Farm and Kitchen, please take a moment to rate this easy recipe and leave a comment below. It’s such a help to others who want to try the recipe.
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Recipe Card
Burrata Bruschetta
Ingredients
- 1 Baguette or Italian loaf - sliced into ½-¾" (1-2cm) thick slices
- 3 tablespoon Olive oil - divided
- 1-2 Garlic cloves - peeled
- 2-3 cups Cherry tomatoes - cut in half
- ¼ Red onion - very thinly sliced
- ½ cup Basil - Chopped or torn
- 1 tablespoon Balsamic vinegar
- Kosher salt and black pepper - to taste
- Flaky salt, balsamic glaze, olive oil and more basil for garnish.
Instructions
- Toast bread. Rub the sliced bread with extra virgin olive oil lightly. Toast or grill the bread and then rub a garlic clove on one side of each bread piece.
- Toss. In a bowl, combine the cherry tomatoes, red onion, basil, 2 tablespoon extra virgin olive oil, 1 tablespoon balsamic vinegar, salt and pepper. Toss to combine and taste. Adjust seasoning.
- Burrata. Break open the burrata. On a serving platter, lay out the toasted bread with the garlic side up and top each piece with some burrata.
- Assemble. Add a spoonful or two of the tomato and basil mixture. Drizzle with more olive oil, balsamic glaze, flaky salt, extra basil and enjoy.
Notes
- Bread: A classic bruschetta is made with toasted or grilled sliced ciabatta, Italian bread or baguette but do feel free to experiment. You can even use my Rosemary Parmesan Bread as a base here. Gluten free bread, sourdough bread or crackers can also be used. You want to use a crust bread to counterbalance the softness from the rest of the ingredients.
- Burrata: Burrata cheese is the star of the show, with its gooey and rich center. If you can’t get your hands on burrata, you can make this recipe with ricotta, buffalo mozzarella cheese or even cottage cheese for a lighter option.
- Tomatoes: I love using sweet cherry tomatoes here (grape tomatoes work too), especially since I have so many growing in the garden. However, feel free to use organic heirloom tomatoes or Roma tomatoes.
- Red onions: The red onions add a nice counterbalance, crunch and spiciness to the toast. But feel free to omit them if you have picky eaters.
- Fresh Basil: There’s really no substitution for basil in my opinion. You can play around with the herb combinations to suit your tastes. Fresh parsley is also a good option.
- Olive Oil: Choose good quality extra-virgin olive oil. If you can find unfiltered olive oil, even better. This is the time to use that beautiful bottle of EVOO you got for your birthday!
- Balsamic Vinegar: This is an important sweet and tangy touch, but feel free to use lemon juice, lime juice or another vinegar of your choice. Make sure to taste and adjust as needed.
- Flaky salt: I like the crunch and texture you get from flaky salt, but use what you have on hand. Kosher salt or sea salt work just fine.
- Fun additions: Feel free to add red peppers, roasted garlic, lemon zest, red pepper flakes, olives, artichoke hearts, or capers.
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