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Burrata Bruschetta

Burrata Bruschetta is the perfect appetizer for busy cooks, featuring creamy burrata atop garlicky tomato toasts. Quick, easy, and elegant!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the topping
  • 1 large ball burrata (about 8 ounces), chilled Room temp burrata is best.
  • 3-4 pieces ripe tomatoes (vine-ripened or Roma), diced Ripe, in-season tomatoes recommended.
  • 1 small shallot, finely chopped (or 1/4 small red onion)
  • 1 clove garlic, smashed Used for flavoring the bread.
  • 1/4 cup fresh basil, thinly sliced Torn basil is fine.
  • 2 tablespoons extra-virgin olive oil, plus more for brushing bread
  • 1 tablespoon balsamic glaze or 1 teaspoon aged balsamic vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 1 loaf baguette or ciabatta, sliced into 1/2-inch pieces Bread should hold up well under juicy tomatoes.
  • Optional: flaky sea salt, red pepper flakes, lemon zest For added flavor and texture.

Method
 

Preparation
  1. Dice the tomatoes into roughly 1/2-inch pieces. If your tomatoes are watery, gently scoop out some seeds to avoid soggy toasts.
  2. Place tomatoes in a bowl. Add the finely chopped shallot and the sliced basil.
Season the tomato mixture
  1. Add 2 tablespoons olive oil, balsamic glaze (or vinegar), a pinch of salt, and a few grinds of black pepper.
  2. Toss gently and taste. Adjust salt and pepper. Let the mixture sit while you toast the bread.
Toast the bread
  1. Preheat a skillet or grill pan over medium-high heat.
  2. Brush each slice with olive oil and rub the surface lightly with the smashed garlic clove.
  3. Toast bread until golden and crisp on both sides (about 1–2 minutes per side).
Assemble the bruschetta
  1. Tear the burrata into bite-sized pieces and place on each toast.
  2. Spoon the tomato mixture over the burrata and drizzle with extra-virgin olive oil and balsamic glaze.
  3. Finish with flaky sea salt, black pepper, red pepper flakes, or lemon zest if desired.
Serving
  1. Serve immediately while the burrata is creamy and the bread stays crisp.

Notes

Prep the tomato mixture up to 4 hours ahead and refrigerate. Toast bread and add burrata just before serving for the best texture.