Alright, I have to confess—I’ve probably made this burrata bruschetta a dozen times this summer alone, and every single time, it feels like a little celebration in my kitchen. There’s something about the way the creamy burrata bursts against that vibrant mix of ripe tomatoes, fresh basil, and crispy toasted bread that just transports me straight to a sunny Italian afternoon. If you’ve ever worried about bruschetta being too basic or boring, trust me, this version will change your mind. Plus, I’ve picked up a few tricks along the way to keep it super fresh and flavorful every time. Ready to turn a simple snack into something seriously special?
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
1 baguette or rustic Italian bread, sliced about ½ inch thick
2 tablespoons olive oil, plus extra for drizzling
8 ounces burrata cheese (1 ball or a few small ones)
1 ½ cups cherry tomatoes, halved (or 2 medium ripe tomatoes, diced)
1/4 cup fresh basil leaves, roughly chopped
2 cloves garlic, peeled
Salt and freshly ground black pepper, to taste
1 teaspoon balsamic glaze (optional, but highly recommended!)
How I Make It
Step 1:
Start by preheating your oven to 400°F. While it warms up, lay the bread slices out on a baking sheet. Brush each slice lightly with olive oil on both sides to help get that perfect golden crisp. Bake the bread for about 8-10 minutes—flip halfway through—until the edges are crunchy but still slightly tender inside.
Step 2:
Once your bread is toasted, gently rub each slice with a peeled garlic clove—this simple step adds a subtle, garlicky aroma that’s absolutely irresistible.
Step 3:
In a medium bowl, toss together the halved cherry tomatoes, chopped basil, 2 tablespoons olive oil, and a pinch of salt and pepper. This freshness is where the bruschetta magic really happens!
Step 4:
Now, it’s time for the star: tear the burrata into generous chunks and spread it over the warm toasted bread slices. The creaminess will start to melt into the crisp toast, creating that luxurious texture contrast.
Step 5:
Top each bruschetta with a spoonful of the tomato and basil mixture. If you like that little sweet tang, drizzle a tiny bit of balsamic glaze right over the top—it’s like a flavor fireworks show.
Step 6:
Serve immediately. You’ll want to enjoy that creamy cheese before it all melts away, paired with the fresh, juicy tomatoes and crisp bread.
Variations & Tips
Swap out cherry tomatoes for sun-dried tomatoes for a deeper, richer flavor.
Mix in a splash of lemon juice to the tomato mixture if you want a zesty pop.
Use a grill pan instead of the oven to toast the bread—adds a lovely char.
If burrata is hard to find, fresh mozzarella balls can work as a substitute, but burrata’s creaminess is unbeatable.
Add a pinch of red pepper flakes for a gentle heat kick.
Try sprinkling some flaky sea salt over the burrata just before serving to make the flavors pop.
How I Like to Serve It
This burrata bruschetta is perfect as a light appetizer for summer dinner parties or a midday snack with a crisp glass of white wine. I love making it for lazy weekend brunches, too, alongside an arugula salad tossed with lemon vinaigrette. When tomatoes are in peak season, no other dish shines quite like this one!
Notes
You can store leftover tomato topping separately in the fridge for up to 2 days, but assemble the bruschetta fresh for the best texture.
If you have leftovers, keep burrata refrigerated and bring to room temperature before using again—it brings back that creamy softness.
Closing: Honestly, there’s nothing quite like the creamy, fresh burst of burrata with bright tomatoes and crispy bread—it always makes me feel like I’m sharing a little piece of Italy right at home.
