Burrata Bruschetta
Making this Burrata Bruschetta during tomato season is a must! I make it with crusty toasted bread as the base, creamy burrata, and sweet roasted tomatoes, all topped with a garlicky basil olive oil sauce that makes everything taste amazing. I love serving it at family dinners or as a starter for a summer backyard party.
When tomato season rolls around, I’m the first one at the market grabbing all the juicy organic tomatoes I can find. They’re so good, I end up making all my favorite salads on repeat, like my Italian chopped salad and this simple fresh Italian tomato onion salad. But today I’m switching it up with this burrata bruschetta recipe. It’s warm, creamy, toasty, and has that dreamy mix of crunchy bread and soft cheese that everyone in my house loves.
Table of contents
I basically pile the burrata right onto the toasted bread, then spoon on that garlicky basil sauce and roasted tomatoes. Yum! Sometimes, I sprinkle a little garlic powder, a tiny pinch of sugar, or even toss some mozzarella on top. When my bestie comes over, we pour a glass of white wine, sit outside, and call it lunch. This burrata bruschetta has all the summer flavors we love, and honestly, we never have leftovers.
Why you will love this recipe
- It’s creamy, crunchy, and super flavorful: I love how the soft burrata melts into the warm toasted bread, and the roasted tomatoes bring a sweet flavor that balances everything.
- Perfect when tomatoes are in season: When I grab fresh grape or cherry tomatoes from the market, I know I’m making this. Roasting them with olive oil and balsamic brings out their sweetness, and they pair so well with the garlic and basil.
- Super simple and quick: I blend up the basil garlic sauce in minutes and toast the bread while the tomatoes roast. It’s an easy recipe that is perfect when you have guests over or a lazy weekend lunch with a glass of wine.
- Easy to make your own: You can switch the bread, use mozzarella instead of burrata, or add toppings like olives, carrots, or roasted asparagus. I’ve even served it with salad on the side to turn it into a light summer meal.
What you will need
Main Ingredients:
- Bread and cheese: I use crusty bread as the base and top it with creamy burrata for a soft center.
- Fresh produce: I roast grape or cherry tomatoes for a sweet and juicy flavor.
- Oils and vinegar: I drizzle the tomatoes with olive oil and a splash of balsamic before roasting.
- Seasoning: I keep it simple with just salt and pepper.
For the basil garlic sauce:
- Fresh basil: Always pick fresh basil for the best herby flavor in the sauce.
- Garlic cloves: It gives the sauce a savory kick I love.
- Olive oil: I use olive oil to blend it all smoothly.
How to make
Roast the tomatoes: I preheat the oven and toss the halved tomatoes with olive oil, a splash of balsamic, and a little salt and pepper. Then I roast them until they’re soft and a little caramelized on the edges.
Make the basil garlic sauce: While the tomatoes are roasting, I blend fresh basil, garlic cloves, and olive oil until smooth. It only takes a minute and makes the whole kitchen smell amazing.
Toast the bread and assemble: I brush thick slices of bread with olive oil and toast them under the broiler until they’re golden and crisp, keeping a close eye so they don’t burn. Once they’re warm, I top each slice with burrata, spoon over the basil garlic sauce, and finish with a generous pile of roasted tomatoes.
Add toppings and serve: If I want extra flavor, I sprinkle on a bit of garlic powder, a pinch of sugar, or some shredded mozzarella. Sometimes I finish with a little balsamic glaze and whatever extra veggies I have on hand.
Expert tip
Roasting the tomatoes is key
Since I’m a pro at cooking with tomatoes, I always want to enhance their flavor. For this Burrata Bruschetta recipe, I recommend roasting the tomatoes until they start to caramelize. I give them enough time in the oven so they get soft, slightly wrinkled, and just a little browned on the edges. That brings out their natural sweetness and makes every bite of the bruschetta extra flavorful. Don’t rush them!
More tips to consider:
- I let the burrata sit out for a bit before serving so it’s extra creamy and spreads easily over the warm bread.
- I make sure the basil and garlic are fully blended with the olive oil so the flavor is even and the texture is silky.
- I go for a good-quality crusty loaf like ciabatta or sourdough. It holds up under all the toppings and gives the perfect crunch.
- When toasting the bread, I stay close by. It can go from golden to burnt really fast.
- I often roast more tomatoes than I need because they taste amazing on everything from salads to pasta the next day.
Recipe variations:
- Use flavored oil: Sometimes I use garlic-infused or chili oil instead of plain olive oil for an extra layer of flavor without any extra work.
- Top with prosciutto: For a salty, savory twist, I add a slice of prosciutto right on top of the burrata before adding the tomatoes.
- Make it mini: I cut smaller pieces of bread and serve these as bite-sized appetizers for parties. They’re always the first thing to go.
- Add fresh greens: A handful of arugula or baby spinach on top gives it a peppery crunch and makes it more like a meal.
- No bread: Instead of spreading this on bread, you can mix the burrata with the tomatoes to make a yummy dip. Serve in a bowl to dip veggies, crackers, chips, or fruit.
Serving suggestions
When I serve this burrata bruschetta for a laid-back lunch or summer get-together, I love pairing it with my Mediterranean grilled feta quinoa salad. The flavors are light and herby, and they make such a good match on the plate. If I’m hosting a few friends, I’ll usually add shrimp salad sliders for something fun and a little more filling.
And of course, I always make room for dessert. If we’re celebrating something special, I bring out my German chocolate cupcakes. They’re rich, fudgy, and topped with chocolatey frosting everyone fights over. If I want something a little more grown-up, I make my Aperol Spritz tiramisu. It’s creamy, citrusy, and perfect for a warm afternoon.
How to store leftovers:
- Store: I keep the bruschetta and burrata in separate airtight containers in the fridge. They stay fresh for a few days, and I just re-toast the bread when I’m ready to eat.
- Freeze: If I want to freeze leftovers, I wrap the bread and cheese separately in plastic or foil and tuck them into freezer-safe containers. They hold up well for about three months.
- Thaw: When I’m ready to use them, I let everything thaw overnight in the fridge. Then I just warm the bread a bit and layer it all back together.
Frequently asked questions
Yes, I’ve done that plenty of times when I want to save time or avoid heating up the kitchen. I just let the tomatoes cool completely and store them in the fridge. When I’m ready to serve, I layer them on the warm toast with burrata and they still taste amazing. The contrast between the creamy cheese and cool roasted tomatoes actually works really well.
I usually go with ciabatta because it holds up well and has a great crust. It toasts nicely and stays sturdy under the toppings. But I’ve also used sourdough or baguette when that’s what I have. Anything that’s crusty and not too soft will work. I just slice it thick so it doesn’t get soggy once the burrata and tomatoes go on.
Yes, absolutely. I’ve made this for friends who are gluten-free and just swap in their favorite gluten-free bread. I find it helps to toast the bread a little slower and watch it closely since it can dry out faster. Everything else in the recipe stays the same, and it still tastes amazing.
More easy appetizers to try:
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Burrata Bruschetta
Ingredients
- 2 thick slices of ciabatta bread toasted or grilled
- 1 burrata about 12 oz in size
- 10 oz grape tomatoes sliced in half
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- salt and pepper to taste
Sauce:
- handful of basil
- 3 cloves garlic
- 1/4 cup olive oil
Instructions
- Preheat oven to 350 degrees F.
- Add the halved tomatoes to a baking dish, and drizzle with olive oil, balsamic, salt, and pepper. Roast for 25-30 minutes in the preheated oven.
- Add sauce ingredients to a bowl, or food processor, or use an immersion blender and pulse until smooth.
- Brush the bread slices with a bit of olive oil and toast them under the broiler, careful to not burn.
- Slice the burrata and distribute it evenly between the bread slices.
- Drizzle the basil sauce on top.
- Top with the roasted tomatoes. If you want, drizzle the burrata with balsamic reduction. Serve and enjoy!
Notes
Roasting the tomatoes is key
Since I’m a pro at cooking with tomatoes, I always want to enhance their flavor. For this recipe, I recommend roasting the tomatoes until they start to caramelize. I give them enough time in the oven so they get soft, slightly wrinkled, and just a little browned on the edges. That brings out their natural sweetness and makes every bite of the bruschetta extra flavorful. Don’t rush them!More tips to consider:
- I let the burrata sit out for a bit before serving so it’s extra creamy and spreads easily over the warm bread.
- I make sure the basil and garlic are fully blended with the olive oil so the flavor is even and the texture is silky.
- I go for a good-quality crusty loaf like ciabatta or sourdough. It holds up under all the toppings and gives the perfect crunch.
- When toasting the bread, I stay close by. It can go from golden to burnt really fast.
- I often roast more tomatoes than I need because they taste amazing on everything from salads to pasta the next day.