Delicious Burrata Bruschetta: A Fresh Twist for Your Tastebuds
I’ve turned the classic tomato bruschetta into a creamier, more indulgent bite by topping grilled crostini with fresh burrata, bright cherry tomatoes, and a sprinkle of basil. This version balances silky cheese and crisp bread, and I make it often when I want an impressive appetizer with minimal fuss. While testing, I paired it with a hearty side like cheesy hominy casserole for a crowd—everyone loved the contrast.
Why Make This Recipe
- Big flavor, little effort: ripe tomatoes, olive oil, and burrata create a restaurant-worthy bite in 20–30 minutes.
- Elegant for guests: it looks beautiful on a platter yet cooks quickly for last-minute entertaining.
- Fresh and seasonal: uses summer tomatoes and basil, so you get bright vitamins and antioxidants.
- Versatile: serve as an appetizer, light lunch, or party platter that pairs well with wine.
- Personal insight: I love this recipe because the first time I made it the contrast of warm toasted bread and cool, creamy burrata surprised everyone—it’s a small technique change (toast first, assemble last) that transforms it. Also try a contrasting vegetable side like chayote with dried green chile for a bold menu.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 8–12 minutes (toasting/grilling)
- Total time: 20 minutes
- Servings: 6–8 appetizer servings (about 12–16 pieces)
- Difficulty: Easy
- Method: Quick toasting of bread (oven or grill), toss tomatoes with oil and salt, assemble burrata on warm crostini, finish with basil and a drizzle of balsamic.
I often test this on a gas grill and under a broiler; both give great crunch. For a softer crostini, toast at 350°F for 6–8 minutes; for a crispier bite, broil 1–2 minutes per side.
My Experience Making This Recipe
My tests focused on timing: too-long assembly made the bread soggy, so I learned to toast just before plating and keep the tomatoes lightly dressed. I also discovered that letting cherry tomatoes sit with a pinch of salt for 10 minutes concentrates flavor without making them watery.
How to Make Delicious Burrata Bruschetta
Start by slicing one baguette into 1/2-inch slices and brush both sides lightly with 1–2 tablespoons extra-virgin olive oil. Toast on a baking sheet at 425°F for 6–8 minutes or grill on medium-high until golden. Toss 2 cups halved cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1 minced garlic clove; let sit 10 minutes. When the crostini are warm, rub each with a cut garlic clove (optional), place torn pieces of burrata (about 8 oz total, 4 small balls) on top, spoon tomatoes over, and finish with torn basil and a drizzle of aged balsamic or balsamic glaze. Expect warm, crunchy bread with cool, creamy cheese and bright tomato juice that lightly wets the surface—assemble right before serving.
Expert Tips for Success
- Toast for texture: Use a hot oven (425°F) or a cast-iron grill pan to get an even, golden crust. A serrated knife slices the baguette cleanly without crushing it.
- Keep components separate: Toast bread just before serving and hold tomatoes at room temperature so the crostini stay crisp.
- Choose burrata wisely: Look for a firm outer mozzarella shell and a creamy center—buy from a reputable deli and serve within 24–48 hours of purchase.
- Drain excess liquid: If your burrata is very wet, drain it on paper towels for 10 minutes; too much moisture makes crostini soggy. For quick hand-cleaning or lingering garlic odor, try this vinegar trick to neutralize smells (use cautiously and avoid skin irritation).
- Equipment note: A rimmed baking sheet, tongs, and an instant-read thermometer (for grill temperature) make the process smooth and repeatable.
How to Serve Delicious Burrata Bruschetta
- Appetizer platter: Arrange on a wooden board with lemon wedges and extra basil sprigs for color.
- Light meal: Add a simple arugula salad tossed with lemon vinaigrette and shaved parmesan.
- Party stations: Keep toasted bread in a covered basket and let guests top their own burrata and tomato mix.
- Pet-owner note: If serving during holidays and you want pet-friendly menu ideas, see these festive Christmas puppy meal ideas for safe treats for dogs at family gatherings.
Storage and Reheating Guide
- Store components separately in airtight containers in the fridge: burrata (in its liquid) up to 24–48 hours, tomato topping up to 24 hours, and toasted bread up to 48 hours (keeps best in a paper bag inside a container to maintain crunch).
- Do not freeze burrata—texture degrades and becomes grainy; if necessary, freeze only cooked dishes that include burrata.
- Reheating: Re-crisp bread in a 350°F oven for 3–5 minutes or a toaster oven for 2–3 minutes. Avoid microwaving the assembled bruschetta; instead, warm crostini and assemble fresh to preserve texture.
Recipe Variations
- Gluten-free: Use a sturdy gluten-free baguette or ciabatta sliced 1/2 inch and toast longer at 375°F to crisp the denser bread.
- Dairy-free: Replace burrata with whipped silken tofu seasoned with lemon, olive oil, and a pinch of salt, or use a store-bought cashew ricotta.
- Savory-sweet: Swap cherry tomatoes for roasted peaches or strawberries and add a drizzle of honey with prosciutto for a summer twist.
- Hearty: Add a spoonful of warm, seasoned white beans (cannellini) under the burrata to make it more filling—think of it as a bruschetta-meets-salad hybrid akin to stuffed sides like stuffed potatoes.
Nutritional Highlights
- Key benefits: Burrata provides protein and calcium, while tomatoes offer vitamin C, potassium, and lycopene, an antioxidant.
- Dietary considerations: This recipe contains dairy and gluten (unless you substitute), and it’s moderately high in fat from the cheese and olive oil—serve in portioned amounts (2–3 pieces per person) as an appetizer.
- Allergen info: Contains milk; cross-check bread ingredients for gluten or other allergens when serving guests.
Troubleshooting Common Issues
- Soggy bread: Toast longer, drain tomatoes for 10 minutes, and assemble just before serving to keep crostini crisp.
- Burrata leaks or becomes watery: Pat the burrata dry on paper towels for 5–10 minutes and serve immediately; buy freshly made burrata for best texture.
- Bland tomatoes: Use ripe cherry tomatoes, salt them and let sit 10 minutes to draw out juices, and finish with a splash (1–2 teaspoons) of good-aged balsamic.
Frequently Asked Questions
-
Can I make burrata bruschetta ahead of time?
You can prep the tomato mix up to 24 hours in advance and toast the bread an hour before serving, but assemble within 10 minutes of serving to prevent sogginess. Keep burrata chilled until plating. -
Is burrata the same as mozzarella?
Burrata has a mozzarella shell but is filled with cream and curd (stracciatella), giving it a much creamier, richer texture than standard mozzarella. -
What’s the best way to pick burrata at the store?
Choose a compact ball with a slight gloss, no excessive liquid in the container, and a fresh milky smell. Buy from a reputable cheese counter and plan to use it within 24–48 hours. -
Can I grill the bruschetta instead of toasting?
Yes—brush slices with olive oil and grill on medium-high for 1–2 minutes per side for char marks. Keep an eye on them; they toast quickly.
Conclusion
For more ideas on enjoying burrata in different ways, check out Delicious Ways to Enjoy Burrata Cheese.
Delicious Burrata Bruschetta
- Total Time: 20 minutes
- Yield: 6-8 appetizer servings (about 12-16 pieces)
- Diet: Vegetarian
Description
A fresh twist on the classic tomato bruschetta topped with creamy burrata, bright cherry tomatoes, and fresh basil, served on grilled crostini.
Ingredients
- 1 baguette, sliced into 1/2-inch slices
- 1-2 tablespoons extra-virgin olive oil
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 garlic clove, minced
- 8 oz burrata cheese, torn
- Fresh basil, torn
- Aged balsamic or balsamic glaze for drizzling
Instructions
- Preheat your oven to 425°F or prepare a grill on medium-high heat.
- Brush both sides of baguette slices with olive oil and toast on a baking sheet for 6-8 minutes or grill until golden.
- Toss cherry tomatoes with olive oil, salt, black pepper, and minced garlic; let sit for 10 minutes.
- When crostini are warm, optionally rub each slice with a cut garlic clove.
- Top each slice with torn pieces of burrata and spoon the marinated tomatoes over the top.
- Finish with torn basil and a drizzle of balsamic before serving.
Notes
Assemble the bruschetta just before serving to keep the bread crisp. Keep components separate when storing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Toasting/Grilling
- Cuisine: Italian