Burrata Bruschetta

Why You’ll Love This Recipe

I love this bruschetta for how simple it is to make and how vibrant the flavors are. The creamy burrata melts into the warm bread, the tomatoes are sweet and juicy, and the balsamic glaze ties it all together with a hint of tang. It’s the kind of appetizer that feels elevated, but takes just minutes to put together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 baguette, sliced into 1-inch rounds

• 2 tablespoons olive oil (for brushing)

• 1 pint cherry tomatoes, halved

• 8 oz burrata cheese, torn into pieces

• ¼ cup fresh basil, torn

• 1 tablespoon balsamic glaze (optional)

• Salt and pepper, to taste

Directions

Preheat the oven:
I set the oven to 375°F (190°C) and get my baking sheet ready.

Toast the baguette slices:
I arrange the baguette rounds on the baking sheet and brush both sides with olive oil. Then I toast them in the oven for 8–10 minutes until they’re golden and crisp.

Make the tomato topping:
While the bread toasts, I mix the halved cherry tomatoes with torn basil leaves, salt, and pepper in a bowl. I gently toss them to combine and let the flavors mingle.

Assemble the bruschetta:
Once the bread is toasted, I let it cool just slightly. I spoon the tomato mixture onto each slice, then gently tear the burrata and place a piece on top of each one.

Finish and serve:
I drizzle the bruschetta with balsamic glaze (if I’m using it) and serve immediately while the bread is still warm and crispy.

Servings and timing

This recipe makes about 12 bruschetta pieces, perfect for serving 4–6 as an appetizer. It takes just 10 minutes to prep and 10 minutes to cook—ready in 20 minutes total.

Variations

• Mozzarella swap: I use fresh mozzarella when I don’t have burrata—it’s slightly firmer but still creamy.

• Garlic rub: For a more traditional flavor, I rub a garlic clove over the toasted bread before adding toppings.

• Extra zest: A splash of lemon juice or a drizzle of olive oil in the tomato mix adds brightness.

• Roasted tomatoes: Roasting the cherry tomatoes brings out a sweeter, more concentrated flavor.

• Add prosciutto: A thin slice of prosciutto under the burrata adds a salty, savory layer.

Storage/reheating

This dish is best enjoyed fresh. I avoid assembling the bruschetta ahead of time, as the bread will lose its crispness. However, I do prep the tomato mixture and tear the burrata in advance, storing them separately in the fridge for up to 1 day. If I have leftover toasted bread, I store it in an airtight container and re-crisp it in the oven before serving.

FAQs

Can I use store-bought balsamic glaze?

Yes, I often use store-bought for convenience, but homemade is also easy to make by simmering balsamic vinegar until thickened.

What’s the difference between burrata and mozzarella?

Burrata is creamier, with a soft center of stracciatella and cream. It’s richer than mozzarella and melts beautifully into warm toppings.

Can I grill the bread instead of baking?

Definitely. Grilling adds a smoky flavor and nice char marks—perfect for summer gatherings.

How do I prevent soggy bruschetta?

I make sure the bread is well toasted and add the toppings right before serving to keep everything crisp.

What else can I serve this with?

This bruschetta pairs wonderfully with a light white wine, sparkling water with lemon, or as a starter to a pasta or grilled meat dinner.

Conclusion

This Burrata Bruschetta is one of those simple dishes that never gets old. I love the mix of textures and flavors—crunchy bread, creamy cheese, and juicy, fresh tomatoes all in one bite. It’s a beautiful, crowd-pleasing appetizer that’s perfect for any season or occasion.