Burrata Bruschetta with Tomatoes

bruschetta topped with fresh tomatoes and burrata cheese

5 from 13 votes

Burrata Bruschetta with Tomatoes

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!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Appetizers

Cuisine: Italian

Diet: Vegetarian

Servings: pieces

Calories: 149kcal

Author: Crystal DaCruz

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