This burrata bruschetta recipe is going to be your new favorite appetizer for entertaining guests or treating yourself to something special!
The combination of creamy burrata cheese, perfectly toasted bread, and fresh tomatoes creates an explosion of flavors that will transport you straight to Italy.
It’s surprisingly simple to put together while looking totally impressive on any table!
What you will love about this burrata bruschetta recipe
When I think of the perfect bruschetta, I imagine that perfect balance of crispy bread, juicy tomatoes, and in this elevated version – the most luxuriously creamy burrata cheese that oozes with every bite. This recipe delivers all that and more! You don’t need any fancy equipment or hard-to-find ingredients to create this restaurant-quality appetizer at home.
You are going to LOVE how versatile this recipe is. You can prepare most components ahead of time and assemble just before serving, making it perfect for entertaining. The contrast between the crunchy toasted bread and the silky burrata creates a textural masterpiece that will have everyone reaching for seconds.
All I know is, once you take that first bite with the perfect ratio of toasty bread, aromatic basil, sweet tomatoes, and creamy cheese, you’ll wonder why you haven’t been making this all along! This recipe will quickly become your go-to for dinner parties, date nights, or anytime you want to elevate a simple meal.
Ingredients for Burrata Bruschetta
Bread: For this recipe, you’ll want a good quality crusty bread like a baguette or ciabatta. The bread should be sturdy enough to hold the toppings without becoming soggy. Slicing it at a slight diagonal gives you more surface area for all those delicious toppings.
Burrata Cheese: The star of our recipe! Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains stracciatella and cream. When you cut into it, the creamy center oozes out, creating that luxurious experience that makes this bruschetta so special.
Tomatoes: Fresh, ripe tomatoes are essential for the best flavor. I prefer to use a mix of heirloom tomatoes for color variation and depth of flavor, but good quality roma or cherry tomatoes will work beautifully too. The tomatoes should be at the peak of ripeness for maximum sweetness.
Garlic: Fresh garlic cloves add that authentic Italian flavor to our bruschetta. We’ll be using it two ways – rubbing the toasted bread with a cut clove and mincing some into the tomato mixture for an extra flavor punch.
Fresh Basil: Nothing complements tomatoes and cheese better than fresh basil. Its aromatic quality adds brightness and that classic Italian flavor profile that makes bruschetta so beloved.
Extra Virgin Olive Oil: Use the best quality olive oil you can afford for this recipe. Since it’s a key flavor component and won’t be cooked, this is the time to break out the good stuff! A fruity, high-quality extra virgin olive oil will make a noticeable difference.
Balsamic Glaze: This sweet and tangy reduction adds a beautiful finish both visually and flavor-wise. You can buy it pre-made or make your own by reducing balsamic vinegar until it’s thick and syrupy.
Salt and Pepper: Sea salt and freshly cracked black pepper are essential for seasoning. They enhance all the other flavors in the dish.
Optional Ingredients
Prosciutto: If you want to add a savory, meaty element, thinly sliced prosciutto pairs beautifully with the creamy burrata. Simply drape a small piece over the assembled bruschetta for an extra special touch.
Red Pepper Flakes: For those who enjoy a bit of heat, a light sprinkle of red pepper flakes adds a pleasant warmth that contrasts nicely with the creamy cheese.
Lemon Zest: A little fresh lemon zest grated over the top adds brightness and cuts through the richness of the cheese and olive oil.
Fresh Herbs: While basil is traditional, adding a few leaves of fresh mint or a sprinkle of thyme can create interesting flavor variations that complement the tomatoes and cheese in different ways.
How to make the perfect Burrata Bruschetta
Step 1: Preheat your oven to 375°F. Slice your baguette or ciabatta on a slight diagonal into pieces about ½-inch thick. Place the slices on a baking sheet in a single layer.
Step 2: Brush each slice of bread with olive oil on both sides. Make sure to get the edges too, as this will help ensure even browning and prevent the bread from becoming too dry.
Step 3: Place the bread in the preheated oven and toast for about 7-10 minutes, flipping halfway through, until both sides are golden brown but still slightly soft in the middle. You want them crisp enough to hold the toppings but not so hard that they’re difficult to bite through.
Step 4: While the bread is toasting, prepare your tomato mixture. Dice the tomatoes into small, even pieces and place them in a mixing bowl. Finely mince 1-2 cloves of garlic and add to the tomatoes. Tear or chop about 10-12 fresh basil leaves and add those as well.
Step 5: Add 2 tablespoons of your best extra virgin olive oil to the tomato mixture along with ½ teaspoon of sea salt and a generous amount of freshly cracked black pepper. Gently mix everything together and let it sit at room temperature while you finish preparing the other components. This allows the flavors to meld together.
Step 6: Once the bread is toasted, remove it from the oven and immediately rub one side of each slice with a cut clove of garlic. The warmth of the bread will help release the garlic’s aromatic oils and flavor the surface perfectly without being too overwhelming.
Step 7: Take your burrata cheese out of the refrigerator about 15-20 minutes before serving to allow it to come to room temperature. This ensures the creamiest texture and the best flavor.
Step 8: Just before serving, drain any excess liquid from the tomato mixture using a slotted spoon. This prevents the bread from becoming soggy.
Step 9: Arrange the garlic-rubbed toast on a serving platter. Spoon the tomato mixture generously onto each slice of bread, making sure to get some of the flavorful olive oil too.
Step 10: Place a burrata ball in the center of your serving platter surrounded by the prepared bruschetta, or if using smaller burrata, place pieces directly on top of each prepared bread slice. With a sharp knife, make a small cut in the center of the burrata to reveal its creamy interior.
Step 11: Drizzle the burrata and assembled bruschetta with a little more extra virgin olive oil and a light stream of balsamic glaze. Garnish with additional fresh basil leaves and serve immediately.
Alternative Presentation Method
If you prefer a more interactive dining experience, you can serve this as a bruschetta bar. Place the toasted, garlic-rubbed bread slices in a basket, the tomato mixture in a bowl, and the burrata on a plate in the center. Provide small spoons and knives so guests can assemble their own bruschetta with exactly the amount of each component they prefer.
Tips
Tips for making the best burrata bruschetta
Quality ingredients matter: Since this recipe has so few ingredients, the quality of each one really shines through. Use the best bread, ripest tomatoes, freshest basil, and highest quality olive oil you can find.
Temperature control: Burrata cheese is at its best when served at room temperature. Take it out of the refrigerator about 15-20 minutes before serving for the most luxurious, creamy texture.
Bread thickness: Don’t slice your bread too thin or it may become too crispy and hard to bite through. About ½-inch thickness is perfect for supporting the toppings while still being easy to eat.
Make ahead components: You can prepare the tomato mixture up to 2 hours ahead of time (keep it at room temperature) and toast the bread up to 4 hours ahead (keep it uncovered at room temperature). Just assemble right before serving for the best texture.
Substitutions
Make it gluten-free: Substitute gluten-free baguette or ciabatta for a gluten-free version that’s just as delicious.
Different cheese options: If you can’t find burrata, fresh mozzarella is a good substitute, though it won’t have that creamy center. For a completely different but still delicious option, try ricotta or a soft goat cheese.
Tomato alternatives: During winter months when tomatoes aren’t at their best, you can substitute a high-quality store-bought bruschetta topping, sundried tomato spread, or even roasted red peppers for a different but equally delicious variation.
What to serve with Burrata Bruschetta
Antipasto platter: Create an impressive spread by serving your burrata bruschetta alongside cured meats, olives, roasted peppers, and marinated artichokes.
Light soup: A simple soup like gazpacho in summer or a light minestrone in cooler months pairs wonderfully with this bruschetta for a complete meal.
Green salad: A simple arugula salad dressed with lemon juice and olive oil makes a perfect accompaniment, adding a peppery freshness that complements the rich bruschetta.
Storage, Freezing and Reheating
Storage instructions: The components of burrata bruschetta are best enjoyed fresh. However, if you have leftover tomato mixture, it can be stored in an airtight container in the refrigerator for up to 2 days. Leftover toasted bread can be stored in a paper bag at room temperature for 1 day.
Reheating: To refresh leftover toasted bread, simply place it in a 350°F oven for 2-3 minutes. Allow it to cool slightly before assembling your bruschetta.
Freezing: I do not recommend freezing any components of this recipe as the textures of the bread, cheese, and tomatoes will be compromised.
FAQ’s
What is burrata cheese and how is it different from mozzarella?
Burrata is a fresh Italian cheese made from mozzarella and cream. While it looks similar to a ball of mozzarella from the outside, when you cut into burrata, you’ll discover its unique creamy center. The outer shell is solid mozzarella, but the inside contains stracciatella (shreds of mozzarella) soaked in sweet cream. This creates a much more luxurious eating experience than regular mozzarella, with a rich, buttery flavor that elevates any dish.
Can I make burrata bruschetta ahead of time?
For the best texture and flavor, burrata bruschetta should be assembled just before serving. However, you can prepare most of the components ahead of time: toast the bread up to 4 hours ahead (store at room temperature), make the tomato mixture up to 2 hours ahead (keep at room temperature), and have the burrata ready to go. When your guests arrive, simply assemble everything for the freshest experience.
Why is my bruschetta soggy?
Soggy bruschetta can happen for a few reasons. First, make sure your bread is adequately toasted to provide a barrier against moisture. Second, drain any excess liquid from your tomato mixture before spooning it onto the bread. Finally, if you’re not serving immediately, consider keeping the tomato mixture separate and allowing guests to top their own toasted bread just before eating.
What’s the difference between bruschetta and crostini?
While both are Italian appetizers featuring toasted bread with toppings, there are subtle differences. Bruschetta traditionally uses larger slices of rustic bread (often a whole piece of bread cut in half), is grilled or toasted, rubbed with garlic, and topped with olive oil and various toppings. Crostini, meaning “little toasts” in Italian, are typically made from smaller, thinner slices of bread (often from a baguette) that are toasted until crunchy throughout and can support a wider variety of toppings.
Burrata Bruschetta
Ingredients
- 1 baguette or ciabatta loaf
- 2 balls of fresh burrata cheese about 8 oz total
- 4 medium-sized ripe tomatoes preferably heirloom or roma
- 3-4 cloves of garlic
- 1 bunch fresh basil about 20 leaves
- ¼ cup high-quality extra virgin olive oil plus more for drizzling
- 2 tablespoons balsamic glaze
- 1 teaspoon sea salt divided
- Freshly ground black pepper to taste
Optional toppings
- Thinly sliced prosciutto
- Red pepper flakes
- Fresh lemon zest
- Additional fresh herbs mint, thyme, oregano
Instructions
- Preheat your oven to 375°F. Slice the bread diagonally into ½-inch thick pieces and arrange them on a baking sheet.
- Brush both sides of each bread slice with olive oil. Place in the preheated oven and toast for 7-10 minutes, flipping halfway through, until golden brown on both sides.
- While the bread is toasting, dice the tomatoes into small pieces and place in a mixing bowl. Finely mince 1-2 cloves of garlic and add to the tomatoes along with torn or chopped basil leaves.
- Add 2 tablespoons of extra virgin olive oil, ½ teaspoon of sea salt, and freshly ground black pepper to the tomato mixture. Gently stir to combine and let sit at room temperature to allow the flavors to develop.
- Once the bread is toasted, remove from the oven and immediately rub one side of each slice with a cut clove of garlic.
- Take the burrata out of the refrigerator about 15-20 minutes before serving to allow it to come to room temperature.
- Drain any excess liquid from the tomato mixture using a slotted spoon.
- Arrange the garlic-rubbed toasts on a serving platter and spoon the tomato mixture onto each slice.
- Place the burrata in the center of the platter or cut it into pieces and place directly on top of the prepared bruschetta.
- With a sharp knife, make a small cut in the center of each burrata ball to reveal the creamy interior.
- Drizzle everything with additional extra virgin olive oil and a light stream of balsamic glaze. Sprinkle with the remaining sea salt, garnish with additional fresh basil leaves, and serve immediately.