Burrata Bruschetta is a delightful combination of creamy cheese, toasty Italian bread and jammy tomatoes that make a wonderful and easy appetizer.
Why you will love this recipe
This recipe works because the flavor combination is fool-proof; soft tangy tomatoes, creamy burrata cheese, good quality olive oil and toasted bread.
This recipe works well if you want to use fresh tomatoes but in the Fall/Winter months, I love to make it with cooked tomatoes.
You only need a handful of ingredients, the burrata cheese is pricey but the best place to find it at an affordable price is Trader Joe's.
- Burrata cheese: This cheese is a type of creamy mozzarella cheese. It comes in a mozzarella casing but the inside is a soft and spreadable cheese. Burrata can be pricey but it's worth the splurge.
- Cherry tomatoes: I like to use the sweet cherry tomatoes but any tomato can work. If you use large tomatoes just dice them into chunks that are bite size.
- Olive oil: Use a quality olive oil. I like to use a fragrant Spanish or Italian EVOO.
- Bread: Italian or French bread are perfect for this recipe. A nice loaf of ciabatta or sourdough work well too.
- Garlic: I love to use garlic on my toast because it enhances the flavor of the tomatoes and the olive oil.
Tips to make bruschetta
Bruschetta translates to toasted bread and it is the perfect vehicle for this jammy tomatoes and creamy cheese.
Slice the bread into about 1 inch pieces making sure they are thick enough to hold the topping but still easy to take a bite.
Italian or French bread are perfect for bruschetta, add a good drizzle olive oil and make sure to leave room in between bread slices so they can toast.
After the bread is toasted, rubbing a garlic clove halved in two is the best kept secret of delicious bruschetta.
You can make the jammy tomatoes ahead of time and store them in an airtight container in the fridge.
You can also toast the bread ahead of time if you are planning on using this recipe for entertaining.
You can toast the bread a couple of hours before serving it and store it in an airtight container.
The burrata is best consumed shortly after opening, so If you have any leftovers eat them ASAP.
You could use leftover burrata in this Baked Burrata Pasta or use it as a salad topping.
You can use any soft cheese if you prefer not to use burrata or you can leave out the cheese altogether.
The bruschetta is delicious with just tomatoes and a drizzle of balsamic glaze. The options are endless!
If you like a sweet variation, you can try this Fig jam and brie appetizer.
If you prefer to toast your bread in a cast iron pan instead of the oven you can do so.
Burrata Bruschetta Toast with Tomatoes
- 1 Loaf Italian Bread
- 8 ounces Burrata cheese 1 container. I use the burrata from Trader Joe's.
- 1 Pint Cherry Tomatoes
- 2 Tablespoons Olive Oil
- 1 Clove Garlic
- Salt and pepper to taste
- Slice the bread into 1 inch pieces. Drizzle olive oil on top and place them in a baking sheet1 Loaf Italian Bread
- Bake the bread at 350 Fahrenheit for 3-5 minutes until slightly golden brown. Remove from the oven and rub each piece with a half garlic clove.1 Clove Garlic
- Place the tomatoes in a baking dish add a tablespoon of olive oil, add a pinch of salt and bake at 350 Fahrenheit for 10 minutes until the tomatoes burst.1 Pint Cherry Tomatoes, 2 Tablespoons Olive Oil
- Place the toasted bread on a board. Burst the burrata by delicately opening the casing. Place about a tablespoon of the creamy burrata on each piece of toasted bread.8 ounces Burrata cheese
- Top the bread with the burst tomatoes. Add basil and a pinch of pepper and serve.Basil