This simple burrata bruschetta is made with thin slices of toasted sourdough bread topped with burrata cheese, fresh tomatoes, chopped basil, balsamic vinegar and olive oil. Serve as an appetizer, snack or a quick and healthy lunch!
Why you’ll love this recipe
You’ll love this burrata bruschetta because it’s simple, uses fresh ingredients and is so satisfying! I really enjoy making this recipe on weekdays because it requires little prepping and clean up.
It also makes a great snack or appetizer, in fact it buys me some time when I’m hosting! It’s always a favorite at gatherings. I like to brush the bruschetta with roasted garlic for an additional layer of flavor, but you can always skip the garlic if you’re pressed on time.
Commonly asked questions
The term bruschetta is bread that’s rubbed with garlic, brushed with olive oil and toasted or grilled. People often associate the term “bruschetta” with tomatoes, but tomatoes are just one of many toppings that can be served with bruschetta.
Bruschetta and crostini are both toasted bread that are brushed in olive oil and toasted or grilled. The main difference comes down to the size of the bread you use.
The names are often used interchangeably but bruschetta is typically made with a larger loaf, whereas crostini is smaller. The bread shown in these photos actually bear more of a resemblance to crostini than bruschetta.
Burrata is a type of cheese that closely resembles fresh mozzarella from the outside, but when you slice it the center is loose and creamy, much like the texture of ricotta. The creaminess of of burrata comes from soft curds and cream.
The summer is peak season for tomatoes, but you can find quality tomatoes at the market and prepare tomato bruschetta recipe year-round.
If you don’t want to buy tomatoes out of season there are many variations of bruschetta that are listed further down in this post.
- Loaf of bread – sourdough baguette, French baguette or ciabatta are all good choices.
- Fresh, quality tomatoes – Campari, Roma and vine-ripe tomatoes are my favorites.
- Fresh garlic – rather than separate the cloves, leave the whole head in tact and roast it. The toast is brushed with the softened cloves for flavor.
- Burrata cheese – usually sold in a 7 or 8 ounce container that contains 1 large ball or 2 smaller balls. Either is fine.
- Fresh basil – leafy basil with deep green leaves is best!
- Balsamic vinegar – for the tomatoes and basil, lends a sweet and acidic taste to this dish.
- Extra-virgin olive oil – for brushing the bread, roasting the garlic and dressing the tomatoes.
- Kosher salt and black pepper are used to taste.
- For a softer version of bruschetta, replace the baguette with focaccia or flat bread.
- Use fresh mozzarella or ricotta instead of burrata.
- Dairy-free/vegan substitutions: omit the cheese or use a plant-based version of burrata or mozzarella made from cashew milk. You should be able to buy either kind at your local organic or health-food market.
- Balsamic glaze is sweeter and thicker than balsamic vinegar. Reduce or omit the vinegar when tossing the tomatoes and drizzle the balsamic glaze over the bruschetta right before serving.
How to make bruschetta
Step 1: Roast the garlic
Preheat the oven to 400°F. Keep each bulb of garlic in tact, and cut the top ¼-inch off the head to expose the flesh. Place both heads of garlic on a sheet of foil and drizzle each with 1-2 teaspoons of olive oil.
Wrap the garlic up and roast for 20-25 minutes on a baking sheet. The flesh of the garlic should be soft and turn amber in color.
Step 2: Toast the bruschetta
Cut the bread according to how thick you want the slices. Arrange the slices on a large baking sheet, brush each of them with olive oil and sprinkle with kosher salt and black pepper.
Toast the bread for 10-15 minutes at 400°F. For softer bruschetta, toast the bread for 10 minutes. For crispier bruschetta, toast for 15 minutes.
Step 3: Prepare the tomatoes
Rinse, dry and dice the tomatoes. Chop the tomatoes using a sharp or serrated knife and place them in a bowl that’s large enough to toss them in.
Rinse your basil and pat it with paper towels until it’s very dry. Roll the basil leaves tight and slice them thinly.
Add the basil to the bowl of tomatoes. Dress the tomatoes and basil with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Mix gently and season with salt and pepper.
Step 4: Assembling and serving the burrata bruschetta
Place 1 clove of garlic on each slice of toast and spread using a butter knife or spreader.
Using paper towels, pat each ball of burrata dry and place on a plate. Use a knife to split the ball of burrata in half. Gently deflate each half to release the creamy center. Use a butter knife or spreader to spread a layer of burrata over each piece of bruschetta.
Top each piece of bruschetta with 1 teaspoon of tomatoes. Drain off some of the liquid before placing the tomatoes on top of the cheese, so the liquid doesn’t run off. Arrange the bruschetta on a platter or cutting board and serve!
Once it’s cut, burrata should be eaten immediately. If you have an extra ball of burrata that’s still in tact, place it back in the brine that came in its packaging and store in the refrigerator up to its expiration date.
Leftover diced tomatoes can be stored in an airtight container in the refrigerator for up to 2 days.
Store any toasted bread slices in an air-tight container or ziploc bag at room temperature for 2-3 days.Un-toasted bread should be wrapped tightly in plastic and stored according to what it says on the package.
The possibilities are endless when it comes to bruschetta. Feel free to play around with some of these combinations:
- Top the bruschetta with tapenade, which is a spread made from olives, capers, olive oil, herbs and spices. It has a bold and salty taste.
- For a sweet and savory version of bruschetta, top it with ricotta, fresh figs or fig spread and a drizzle of honey.
- Try using jarred, roasted tomatoes or roasted red peppers if you don’t have fresh tomatoes on hand.
- Peach, prosciutto and ricotta cheese is another delicious combination. Drizzle it with a balsamic glaze for added tanginess and sweetness!
- For a summer twist, add some fresh, sliced strawberries to your tomato bruschetta!
- For the ultimate savory bruschetta, top with wild mushrooms and goat cheese!
Try these other Italian-inspired recipes
Burrata Bruschetta with Tomatoes
- 1 sourdough baguette demi-baguette
- 2 heads of garlic whole
- 1 pound tomatoes campari, roma or vine-ripened tomatoes work best
- 8-10 fresh basil leaves
- 4 tablespoons olive oil divided, plus more for brushing the bread
- 2 tablespoons balsamic vinegar
- kosher salt and black pepper to taste
- 7-8 ounces burrata cheese
Roast the garlic
- Pre-heat your oven to 400°F.
- Cut about ¼-inch off the top of each head of garlic (keep each head in tact - don't break the cloves apart). Place both heads of garlic on a single sheet of foil. Drizzle each head of garlic with 1-2 teaspoons of olive oil and wrap tightly in foil.
- Roast the foil-wrapped garlic on a baking sheet for 20-25 minutes. The cloves should be soft and amber in color
- Prepare the bruschetta
- Cut the bread into thin slices and arrange them on a metal baking sheet.
- Brush each piece of bruschetta with olive oil and sprinkle with kosher salt and black pepper.
- Toast the bruschetta in the oven for 10-15 minutes at 400°F.
Prepare the tomatoes
- Rinse, dry and dice the tomatoes. Place them in a bowl.
- Rinse the basil and pat each leaf dry with paper towels. Tightly roll up the basil leaves and cut them into thin strips. Add the sliced basil to the bowl of tomatoes.
- Drizzle the tomatoes and basil with 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar and season with salt and pepper to taste.
- Toss the tomatoes, taste and add more salt and pepper if needed.
Assemble the bruschetta
- Use a small butter knife to remove the softened cloves of garlic from their casings. Spread a clove of garlic over each slice of toast.
- Remove the ball of burrata from the packaging and use paper towels to pat the burrata until it's dry. Place the ball of burrata on a plate and pierce with a knife. Press down gently to release the creamy filling. Spread the creamy burrata on each piece of crostini.
- Top each piece of bruschetta with 1 teaspoon of tomatoes. Arrange the bruschetta on a board or platter and serve.
- Once it's cut, burrata should be eaten immediately. If you have an extra ball of burrata that's still in tact, place it back in the brine that came in its packaging and store in the refrigerator up to its expiration date.
- Leftover diced tomatoes can be stored in an airtight container in the refrigerator for up to 2 days.
- Store any toasted bread slices in an air-tight container or ziploc bag at room temperature for 2-3 days.
- Un-toasted bread should be wrapped tightly in plastic and stored according to what it says on the package.
FOOD SAFETY TIPS
Here are some everyday food safety tips:
- Don’t leave chopped tomatoes or cheese sitting out for long periods of time.
- Refer to the blog post or recipe card for instructions on how to properly store leftovers.
- Always have good ventilation when using a gas stove