Burrata Bruschetta Tomato Basil

I promise you I didn’t set out to become a burrata evangelist, but one summer afternoon I smashed a tomato onto toast and the whole neighborhood smelled like basil and sunshine — game over. This recipe comes with the kind of goofy joy that makes you grin while you chop: juicy, sweet **tomatoes**, creamy, milky **burrata**, and that volley of peppery **basil** that makes everything feel fancy without trying. If you like crunchy bread that crackles when you bite it and soft cheese that spills like a little pillow, grab a loaf and let’s get loud in the kitchen. Warning: neighbors will ask for samples. You might not want to share, and I won’t judge.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes

Why This Recipe is Awesome

You’ll want to make this because it tastes like summer in a bite — bright, creamy, crunchy, and aromatic. It comes together fast, looks gorgeous on a platter, and feels a little indulgent without any fuss. The contrast of the crisp, toasted bread with the luscious, slightly oozy **burrata** creates a texture party in your mouth. Plus, it’s so easy even your oven can’t mess it up. Who doesn’t love a dish that smells like tomatoes and basil and tastes like a hug?

Ingredients

For the Main Dish:

• 1 baguette (about 12–14 inches), sliced diagonally into 12 slices
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 1 lb ripe tomatoes (about 3 medium or a pint of cherry tomatoes), diced or halved
• 8 oz burrata (one large ball or two small ones)
• 1/2 cup fresh basil leaves, torn or thinly sliced
• 2 cloves garlic, crushed or finely minced
• 1 tsp flaky sea salt (plus more to taste)
• 1/4 tsp freshly ground black pepper
• 1 tbsp balsamic glaze (optional, for finishing)

For the Sauce / Garnish (if applicable):

• 1 tbsp balsamic vinegar mixed with 1 tbsp olive oil (simple dressing)
• Optional pinch of red pepper flakes for heat

How I Make It

Step 1:

Preheat your oven to 425°F. Brush each baguette slice lightly with olive oil and lay them on a baking sheet. Toast for about 5–7 minutes until the edges turn **golden** and the centers sound crisp when tapped. You should smell warm, toasty bread and maybe hear a little crackle when you bite in — that’s the good stuff.

Step 2:

While the bread toasts, toss the diced tomatoes in a bowl with 1 tbsp olive oil, crushed garlic, 1 tsp flaky sea salt, and 1/4 tsp black pepper. Add the torn basil and the simple balsamic + olive oil dressing if you’re using it. Taste and adjust — the tomatoes should be bright and slightly seasoned, not drowning in oil.

Step 3:

When the bread is out of the oven, rub one side of each slice with a garlic clove (literally). The steam from the warm toast wakes up the garlic and leaves a delicate aroma without overwhelming the tomato. If you want extra richness, drizzle a little olive oil over the toasts now. Place the toasts on a platter, cut side up, and spoon a generous mound of the tomato mixture on each.

Step 4:

Gently tear the burrata over the tomatoes or cut it and let the creamy center ooze over the top. You’ll see the milky interior spill over gleaming white against the red tomatoes — that contrast looks as good as it tastes. Finish with extra basil, a sprinkle of flaky salt, and a crack of pepper. If you like sweet tang, drizzle a little balsamic glaze over everything.

Step 5:

Serve the bruschetta immediately while the bread stays crisp and the burrata still feels lusciously soft. If you hold the toast for too long, the bread will soften under the tomatoes, so time this right for the crunchiest bite. Pass around lemon wedges if you want a fresh squeeze at the table.

Pro Tips

• Let the burrata sit at room temperature for about 20–30 minutes before serving so it feels silkier and releases flavor more readily.
• Use ripe, fragrant tomatoes — they make the biggest difference. If tomatoes lack flavor, stir in a pinch of sugar to balance acidity.
• Toast bread on a baking sheet under the broiler for 1–2 minutes if you want ultra-quick char; watch it closely to prevent burning.
• For a super-crispy base, grill the bread on a hot pan for 1–2 minutes per side for smoky flavor.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap burrata for fresh mozzarella if you prefer less ooze; you’ll lose some creaminess but keep the milky flavor.
• Use whole-grain or gluten-free baguette for a different texture — gluten-free bread may toast faster, so watch it closely.
• Dairy-free option: replace burrata with a thick, tangy plant-based ricotta or smashed avocado for creaminess without dairy.
• Want more protein? Add thin slices of prosciutto or grilled chicken; the flavor shifts to savory and substantial.

Variations & Tips

• Spicy: add chopped jalapeño or a pinch of red pepper flakes to the tomato mix.
• Sweet & savory: swap balsamic glaze for a drizzle of honey for a fruity finish.
• Kid-friendly: leave out garlic and basil, and use milder tomatoes — kids love the creamy texture.
• Herby twist: mix in chopped chives and oregano with the basil for deeper herb flavor.
• Seafood version: top with a few seared shrimp for a light, summery appetizer.
• Charred tomato: grill whole tomatoes for a smoky, concentrated flavor before dicing.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the tomato mixture up to 4 hours ahead and store covered in the fridge. Keep the bread and burrata separate and assemble just before serving for the best texture.

Can I double the recipe?

Sure thing. Toast bread in batches or use two baking sheets in the oven at once, rotating midway for even color.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for **golden edges** on the bread, bright and juicy tomatoes, and a burrata that yields slightly when nudged — not rock solid. Serve while the toast still crunches.

What if I don’t have ingredient X?

If you don’t have fresh basil, swap in fresh parsley and a squeeze of lemon for brightness. No burrata? Fresh mozzarella works in a pinch.

How I Like to Serve It

I love serving this at a sunny brunch with a simple arugula salad and a pitcher of iced tea, or as an appetizer at a summer BBQ with chilled rosé. For a light dinner, add a bowl of lemony chickpeas or grilled vegetables. It feels casual but looks like you fussed — the best kind of trick.

Notes

• Store leftover tomato mix in an airtight container in the fridge for up to 3 days. Keep burrata chilled and use within the sell-by date.
• This recipe contains no meat; if you add poultry, cook to a safe internal temperature of 165°F.

Final Thoughts

Closing: Go make these — they come together fast, taste like sunshine, and impress with almost zero effort. Now go impress someone — or just yourself — with your homemade masterpiece!