Burrata Bruschetta

5 from 10 votes

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?!

Prep Time15

Total Time15

Course: Appetizer, Side Dish, Snack

Cuisine: Italian

Servings: people

Author: Luay Ghafari

Cost: $20

Ingredients

1 Baguette or Italian loaf - sliced into ½-¾" (1-2cm) thick slices
3 tbsp 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 tbsp Balsamic vinegar
Kosher salt and black pepper - to taste
1 Large Burrata ball - Or two small ones
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 tbsp extra virgin olive oil, 1 tbsp 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

See the recipe post above for step-by-step photos.

Fun additions: Feel free to add red peppers, roasted garlic, lemon zest, red pepper flakes, olives, artichoke hearts, or capers.

Ingredient Notes and Substitutions:

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.

Nutrition