Burrata Bruschetta is a fun summertime appetizer with garlic toasted bread that holds creamy burrata cheese and topped with a tomato and basil mixture. The finishing touch of balsamic glaze puts this appetizer recipe over the top in flavor.
This Burrata Bruschetta is a great recipe to serve for parties, they are delicious any time of the year, but the summer fresh tomatoes and basil make this a tasty fresh appetizer for summertime. I love to serve this bruschetta alongside Cucumber Tea Sandwiches and make a meal of appetizers with a glass of chilled wine.
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Burrata Cheese
If you have never tried Burrata Cheese before, then you are in for an experience. There is nothing like this creamy delicious cheese! The outer layer of the burrata is similar to a soft mozzarella cheese, while the inside of the cheese ball is soft and more ricotta like.
Because of the structure of this cheese, it makes for a great layer between the toasty garlic bread slices and the caprese style topping. The creamy texture in contrast to the crispy crunch of the bread is comfort food at it's finest.
🥖 The Bread
We often make our own bread for treats like this burrata bruschetta. My favorite recipe to make is this Italian Bread recipe. We make it into smaller loaves to have the appetizer sized rounds for the bruschetta. If you don't want to make your own bread however, see the ingredient list below for recommendations on what to buy.
🥘 Ingredients
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Bread, you will want a good quality loaf of bread with a golden crust and chewy interior that will toast well and hold up to the wet toppings. Demi baguettes work excellent for this recipe.
Cherry or grape tomatoes
Garlic cloves
Fresh basil
Red onion
Balsamic glaze, this is thick and syrup light with a slightly sweet flavor that compliments the entire appetizer completely.
🔪 Instructions
Step 1:
- Combine the tomato, basil, onion, garlic, olive oil, balsamic vinegar, salt, and pepper in a large bowl. Toss to combine. Set aside for 15 minutes or longer to allow flavors to blend.
Step 2:
- Slice the bread into ¼ inch thick slices. Place the slices on a large baking sheet and toast the bread in the oven. Drizzle with the olive oil and bake for 10 minutes, or until edges of the bread begin to turn golden.
- Remove the bruschetta from the oven and rub with the garlic clove. Set aside for cool for 5 minutes.
Step 3:
- Gently tear the burrata balls into large chunks and add them to the toasts.
- Top with the tomato mixture and garnish with additional salt, pepper, balsamic glaze, and basil leaves. Serve immediately.
💭 Top Tips
- Burrata cheese should be used the same day it is opened and should not be returned to the container to store.
- Make sure to rub the raw garlic over the toasts as soon as they come out of the oven to allow the garlic flavor to seep in.
- The garlic will seem to "melt" as it is rubbed over the toasts. Be sure to have a clove or two extra on hand in case you need them.
- Be sure to toast the bread enough so it is firm enough to hold up to the toppings.
- Don't make the tomato topping in advance. The longer it sits, the wetter it becomes. It is best to assemble the topping within the time frame given in the recipe card.
📖 Variations
- Toast the bread on the grill instead of in the oven. This will present lovely grill marks on the bread.
- Use pan roasted tomatoes in place of the fresh tomatoes. Roast the onion along with the tomatoes in the recipe (linked).
- Substitute fresh mozzarella or ricotta cheese for the burrata.
More Bruschetta Recipes
📖 Recipe
Burrata Bruschetta
Ingredients
For the topping
- 2 cups grape tomatoes halved
- ¼ cup chopped red onion
- 1 clove garlic grated
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup chopped fresh basil
Other Ingredients
- 8 slices crusty bread
- 1 clove garlic
- 8 oz burrata
- 2 tbsp balsamic glaze
Instructions
- Combine the tomato, basil, onion, garlic, olive oil, balsamic vinegar, salt, and pepper in a large bowl. Toss to combine. Set aside for 15 minutes or longer to allow flavors to blend.
- Preheat the oven to 400 degrees. Lay the sliced bread out on a baking sheet. Drizzle each bread slice with 1 teaspoon olive oil and sprinkle with salt and pepper to taste. Bake for the toast for 10 minutes, or until the edges of the toasts are golden and crisp.
- Remove the toast from the oven and carefully rub the garlic clove all over the surface while the bread is still hot. Allow to cool slightly before topping with the bruschetta mixture.
- Gently tear the burrata balls into large chunks and add them to the toasts. Garnish with additional salt, pepper, balsamic glaze, and basil leaves. Serve immediately.
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