Burrata Bruschetta Recipe with Tomatoes

5 from 3 votes

Burrata Bruschetta Recipe with Tomatoes

If you’re on the lookout for an easy, elegant appetizer, look no further than this Burrata Bruschetta recipe. Featuring crispy, golden-brown toasts, straciatella cream-filled mozzarella, juicy tomatoes, fresh basil, and syrupy balsamic glaze, these burrata crostini are sure to please even the pickiest of palates.

Prep Time20

Total Time20

Course: Appetizer

Cuisine: American

Servings:

Calories: 179kcal

Author: Emily Laurae

Equipment

Ingredients

1 Baguette
3 Tablespoons Olive oil
1 cup Cherry tomatoes sliced
2 balls Burrata
10 leaves Fresh basil chopped
1 Tablespoon Balsamic glaze
Salt and pepper

Instructions

Start off by preheating your oven to 375°F
Place the angled rounds of baguette on a baking sheet. Drizzle some olive oil over the slices and season them with a pinch of salt and pepper. Toast the baguette rounds in the preheated oven for about 5-7 minutes, or until they turn golden brown and crispy. Keep an eye on them to prevent burning!
1 Baguette, 3 Tablespoons Olive oil
Wash the cherry tomatoes and cut them into halves while your bread is toasting.
1 cup Cherry tomatoes
Once the baguette rounds are toasted and the cherry tomatoes are ready, it's time to assemble the bruschetta. Take a baguette round and place a generous dollop of burrata cheese on top. You can tear the burrata into pieces and arrange it over the bread.
2 balls Burrata
Now, add a few roasted cherry tomato halves over the burrata. Tear some fresh basil leaves and scatter them over the top. Then, lightly drizzle a touch of olive oil and balsamic glaze on top for a touch of sweetness and tanginess.
10 leaves Fresh basil, 1 Tablespoon Balsamic glaze
Finally, season the burrata bruschetta with a pinch of salt and freshly ground black pepper. Arrange the bruschetta on a serving platter and garnish with a few whole basil leaves for an attractive presentation.
Salt and pepper

Video

Notes

⏲️ Substitutions & Variations

While this simple burrata dish is a fun twist on regular bruschetta, there are still plenty of ways for you to make it your own. Here are a few ideas to get you started:

Go Spicy. Rub the toasted crostini with a clove of garlic to impart some sharp, allium heat to the mix.
Make it Gluten-Free. Swap in the crusty GF bread of your choosing.
Nix the Tomatoes. You know what else goes great with burrata and basil? PEACHES. Don’t knock it till you try it! But, unlike cherry tomatoes, peaches should only be eaten in peak season — from late June to mid-August here in the US.

How should I store leftover burrata bruschetta?

If possible, don’t assemble the burrata bruschetta until you’re ready to serve. Feel free to make the crostini up to a day or so ahead and keep them in a sealed zip-top bag (preferably with an extra silica packet) so you’re ready to go when the party starts.

If you do have any leftovers, you can transfer them to a clean container and keep them in the fridge for a day or two. Just note that the bread will become a bit soggy if you do. To serve any leftovers, I suggest letting the tomatoes come to room temperature first.

Nutrition