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Easy Tomato Bruschetta Recipe with Burrata Cheese

  • Author: Crystal
  • Total Time: 35 minutes
  • Yield: 16-20 pieces of bruschetta 1x


This easy tomato bruschetta recipe is a spin on the ever-popular Caprese salad. Thin slices of toasted sourdough bread, brushed with roasted garlic and layered with creamy burrata, fresh tomatoes, basil, and a drizzle of olive oil and balsamic vinegar.


  • 1 small loaf of sourdough bread (this is sometimes labeled ‘demi-baguette’)
  • 2 whole heads of garlic
  • 1 pound of tomatoes – Campari, Roma or vine-ripened tomatoes work best
  • 810 fresh basil leaves
  • 2 tablespoons of olive oil, plus plenty more for drizzling
  • 2 tablespoons of balsamic vinegar
  • kosher salt and black pepper to taste
  • 78 ounce ball of burrata cheese


Prepare and roast the garlic

  1. Pre-heat your oven to 400°F.
  2. Cut about 1/4-inch off the top of each head of garlic (you want to keep each head in tact, so don’t break the cloves apart). Place each head of garlic in a muffin-tin so that they stand up. Drizzle each head of garlic with 1 tablespoon of olive oil and then cover each head with aluminum foil.
  3. Roast the garlic for about 25 minutes, the cloves will be soft and yellow/amber in color

Prepare the bruschetta

  1. Cut the baguette into thin slices and arrange them on a metal baking sheet.
  2. Brush each piece of bruschetta with some olive oil and sprinkle with kosher salt and black pepper
  3. Toast the bruschetta in the oven for 10-15 minutes at 400°F. Prepare the tomatoes while the bruschetta is in the oven.

Prepare the tomatoes

  1. Rinse, dry and dice the tomatoes. Transfer them to a bowl and set the bowl aside.
  2. Rinse the basil and dry each leaf by blotting them with paper towels. Roll up the basil leaves and cut them into thin strips. Add the sliced basil to the bowl of tomatoes.
  3. Drizzle the tomatoes and basil with 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar and sprinkle with a small amount of kosher salt and black pepper.
  4. Toss the tomato salad, taste, and add more salt and pepper if needed.

Assemble the bruschetta

  1. Use a small butter knife to remove the softened cloves of garlic from their casings. Spread a clove of garlic over each piece of crostini.
  2. Remove the ball of burrata from the packaging and use a few paper towels to pat the burrata until it’s dry. Pierce the ball of burrata with a knife and press down gently to release the creamy filling. Spread the burrata over each piece of crostini.
  3. Top each piece of garlic/burrata-topped crostini with 1 teaspoon-full of the tomato salad. Arrange the bruschetta (or topped crostini) on a platter or cutting board and serve.




If you don’t want to use or can’t find burrata, buffalo mozzarella has a similar taste and texture, or you can use slices of fresh mozzarella

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers and sides

Keywords: bruschetta, Italian, tomato, tomatoes, basil, balsamic vinegar, extra-virgin olive oil, vegetarian, appetizer, healthy, easy recipe