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    Crumb-Snatched » Appetizers

    Published: Jun 21, 2022 by Crystal DaCruz This post may contain affiliate links.

    Burrata Bruschetta with Tomatoes

    411 shares
    Jump to Recipe Print Recipe

    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!

    Create a hearty meal by pairing this bruschetta recipe with my delicious and creamy tomato soup, or serve it as an appetizer with linguine alla bolognese or pasta with pink vodka sauce!

    bruschetta topped with burrata cheese, tomatoes and fresh basil

    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

    What is bruschetta?

    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 vs. crostini

    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.

    What is burrata?

    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.

    Is tomato bruschetta seasonal?

    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.

    Ingredients:

    • 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.

    Substitutions

    • 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!

    Storing leftovers

    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.

    Variations

    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

    Roasted Tomato Basil Soup with Sweet-Bread Croutons

    Easy Garlic Knots Recipe – with Garlic Butter and Basil

    Linguine Bolognese (Linguine alla Bolognese)

     

    bruschetta topped with fresh tomatoes and burrata cheese

    Burrata Bruschetta with Tomatoes

    Crystal DaCruz
    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!
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Appetizers
    Cuisine Italian
    Servings 16 pieces
    Calories 149 kcal

    Ingredients
      

    • 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

    Instructions
     

    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.

    Notes

    Storing leftovers
    • 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.

    Nutrition

    Serving: 1 pieceCalories: 149kcalCarbohydrates: 17gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 173mgPotassium: 111mgFiber: 1gSugar: 2gVitamin A: 334IUVitamin C: 5mgCalcium: 88mgIron: 1mg
    Tried this Recipe?Let us know how it was!

    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

    See more guidelines at USDA.gov.

    Recipe Rating
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    411 shares

    About Crystal DaCruz

    Crystal DaCruz is the recipe developer, writer and food photographer behind Crumb-Snatched. Since 2019 she's been sharing recipes from Cape Verde and other cultures with a shared Portuguese language or similar cuisines.

    Reader Interactions

    Comments

    1. Britney Brown says

      February 03, 2021 at 5:36 pm

      5 stars
      It’s the combination of burrata and bruschetta for me! All of that garlic and tomato and herbs with the burrata on a piece of crisp toast – PURE HEAVEN!

       
      Reply
    2. Chef Mireille says

      February 03, 2021 at 7:10 pm

      5 stars
      Although I often make a version of this, never before did I try it with Burrata. It just melts in the mouth. Thank you for the great idea – I will now be making this version of it!

       
      Reply
    3. Renia says

      February 03, 2021 at 9:51 pm

      5 stars
      The roasted garlic made this simple dish even more delicious. That’s something that I’ve done. I’ve been making the lazy version of this appetizer. Lol

       
      Reply
    4. Marta says

      February 04, 2021 at 6:26 pm

      5 stars
      I swear I could live off of this burrata and tomato bruschetta for the rest of my life. It’s so crisp and fresh and creamy and simple!

       
      Reply
    5. Kate says

      February 06, 2021 at 2:27 pm

      5 stars
      This turned out amazing! The roasted garlic pairs up so well with the tomato and burrata cheese! Great recipe!

       
      Reply
    6. Robin says

      February 06, 2021 at 5:45 pm

      5 stars
      I have never used burrata in any recipe prior to this. It was so rich and creamy I will never make Bruschetta the old way again!

       
      Reply
    7. Mila says

      February 08, 2021 at 11:07 am

      5 stars
      This is one of my favorite snacks, and I love how you made them on mini toasts. It was a great bite-sized snack for my Superbowl party for 2!

       
      Reply
    8. Kaluhi says

      February 08, 2021 at 12:12 pm

      5 stars
      I used Kumato tomatoes for this and my sisters and i looooooved each bite. We Made them as appetizer for family dinner and I’ll be making them midweek as part of my lunch!

       
      Reply
    9. Eric & Shanna Jones says

      February 08, 2021 at 12:23 pm

      5 stars
      The roasted garlic is where it’s at! These were such a hit on game day — and really the perfect snack for any time.

       
      Reply
    10. Chenée says

      February 09, 2021 at 2:25 am

      5 stars
      This was the best bruschetta I’ve ever made! The roasted garlic was so much more mellow and rich than the typical fresh chopped garlic I’ve had in bruschetta, and the addition of burrata was so perfect.

       
      Reply
    11. Jazz says

      February 10, 2021 at 12:54 pm

      5 stars
      This was so simple and perfect for a virtual watch party. Will be making your bruschetta again!

       
      Reply
    12. Tamara says

      February 10, 2021 at 2:59 pm

      5 stars
      This is definitely my new favorite way to eat Barada cheese! Your recipe was super simple and my whole family was so happy with it; we will be making it again.

       
      Reply
    13. Capri says

      February 10, 2021 at 3:10 pm

      5 stars
      I made this last weekend while hosting a couple friends! When I say they devoured it!! There was not a crumb left! Thanks for the great recipe!

       
      Reply

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    Hello, I'm Crystal!

    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

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