Go Back

Burrata Bruschetta

An elegant bruschetta recipe featuring creamy burrata, juicy tomatoes, and fresh basil on toasted bread, perfect for impressing guests or enjoying a light meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 large ball burrata (about 8 oz) The star of the show
  • 1 small baguette or crusty country loaf, sliced Slice on a slight diagonal (8–10 slices)
  • 2 cups cherry or grape tomatoes, halved Or 3 ripe plum tomatoes, diced
  • 6-8 leaves fresh basil, thinly sliced or torn
  • 2 cloves garlic, peeled
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 tbsp balsamic glaze Optional but recommended
  • 1/4 tsp flaky sea salt Plus more to taste
  • to taste freshly ground black pepper
  • to taste red pepper flakes Optional for a little heat
  • 1 tsp lemon zest Optional, brightens the dish
  • to serve Prosciutto slices or a drizzle of honey Optional for serving

Method
 

Preparation
  1. In a medium bowl, combine halved tomatoes, basil, 2 tablespoons olive oil, a pinch of flaky sea salt, a few grinds of black pepper, and the lemon zest if using. Toss gently and set aside to marinate.
Toasting the Bread
  1. Preheat a skillet over medium-high heat or your oven to 425°F (220°C). Brush both sides of each bread slice with olive oil.
  2. Toast in the skillet for 1–2 minutes per side until golden and crisp, or arrange on a baking sheet and bake for 6–8 minutes, flipping halfway.
Assembly
  1. Rub each warm toast slice with a peeled garlic clove for flavor.
  2. Place a slice of toast on a serving board and spoon a generous heap of marinated tomatoes onto each slice.
  3. Gently tear the burrata and place on top of the tomatoes. Let it rest at room temperature for 10 minutes if using a whole ball.
  4. Finish with a drizzle of olive oil and balsamic glaze, sprinkle with flaky sea salt, black pepper, and optional red pepper flakes.
  5. Add prosciutto or honey if desired.
  6. Serve immediately while the toast is still crunchy.

Notes

Choose ripe tomatoes for the best flavor. Let the burrata come to room temperature for a creamier texture. This bruschetta is best eaten right away for optimal texture.