This easy burrata bruschetta recipe proves that fresh, simple ingredients reign supreme. Sweet cherry tomatoes are quickly marinated with fresh basil and garlic, then spooned over thick slices of crunchy, rustic bread and topped with creamy burrata cheese. It's a match made in heaven, a classic combination sure to impress your dinner guests!
I live for tomato season. Here in New England, the season lasts just a few months, but it's always worth it for the juicy, fresh tomatoes picked off the vine with so much flavor and texture.
Sweet, tangy tomatoes are an ideal foil for burrata cheese, an Italian cheese with a thin outer ring of mozzarella and a creamy, milky center of stracciatella. It sits on a bed of crusty bread, grilled until the olive oil soaks into every crevice, yielding a crispy exterior and a soft interior. If that's not perfection, I don't know what is!
Main Ingredients
This is one of those recipes where good quality ingredients will really shine. It's the time for those in-season tomatoes, good bread, and your favorite creamy burrata.
- Tomatoes: I recommend cherry tomatoes, as they are sweeter and more flavorful than larger varieties. However, you can try chopped heirloom tomatoes or Roma tomatoes if you want something more savory.
- Burrata: I recommend picking up a homemade ball of burrata cheese if you live around an Italian specialty shop or Eataly. Otherwise, I really like Maplebrook farms!
- Bread: For me, it's all about a crusty loaf, so look for ciabatta bread. You can buy it as a loaf or a pack of individual sandwich loaves (I used the latter in this recipe and sliced them in half lengthwise). If you're more into focaccia, try this recipe for Samin Nosrat's focaccia!
- Garlic: Garlic is used in two ways here. It's rubbed onto the warm toast and then mixed into the tomatoes. Be careful with how much raw garlic you add -- you don't want it to be overpowering!
- Balsamic vinegar: Out of balsamic? A squeeze of lemon juice is another good option!
For a full list of ingredients and their quantities, please refer to the recipe card.
For more tasty appetizer recipes, try my butter bean hummus, salmon crudo, or spicy jalapeno artichoke dip.
Bruschetta Toppings
There are a lot of different toppings you can put on bruschetta, so I wanted to offer a few options:
- Add a drizzle of balsamic glaze over the toast just before serving.
- Top the tomatoes with a few small dollops of pesto.
- Add a few slices of prosciutto.
- Sub half of the tomatoes for chopped peaches.
Be sure to comment below & let me know if you've tried any of the variations!
How to Make This Recipe
Step 1: Brush the bread with extra-virgin olive oil on both sides (you can use a spoon or a pastry brush to do so).
Step 2: Heat a grill pan or cast-iron skillet over medium heat. Once hot, add the slices of bread (do so in batches if you need to) and cook for 2 - 3 minutes on the first side until the oil has soaked into the bread and the toast is golden brown and crispy.
TIP: You don't need a grill pan or a cast-iron grill press, but the former helps achieve nice grill marks and the latter ensures create an even crust on both sides.
Step 3: Flip and cook the bread for 1 - 2 minutes on the other side. Remove from the heat and immediately rub the garlic clove onto the bread.
Step 4: Meanwhile, prepare the tomato topping. Grate the raw garlic, then in a medium bowl, toss the chopped tomatoes with the garlic, olive oil, balsamic vinegar, and basil. Season with salt and black pepper.
Step 5: Spoon the tomato mixture in an even layer over the bread. Tear the burrata into quarters and divide amongst each piece of toast. Drizzle with a bit more olive oil, flaky salt (if using), and top with fresh basil leaves. Serve immediately and enjoy!
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Burrata Bruschetta
Equipment
- Grill Pan, or a cast-iron skillet
Ingredients
- 4 slices ciabatta bread, sliced ½-inch thick | or another thick, crusty bread
- 2 tablespoons + 2 teaspoons extra-virgin olive oil, divided
- 1 small garlic clove
- 12 ounces cherry tomatoes
- 2 teaspoons balsamic vinegar
- 2 tablespoons chopped fresh basil
- Salt and black pepper
- 4 ounces burrata cheese, drained
For serving:
- A drizzle of olive oil
- Flaky salt, optional
- A few basil leaves
Instructions
- Brush the bread: Using a pastry brush or a spoon, brush 4 slices ciabatta bread on both sides with 2 tablespoons extra-virgin olive oil.
- Toast: Preheat a large grill pan or a well-seasoned cast-iron skillet over medium heat. Once hot, add the bread (you may need to do this in batches). Place a heavy object, like a burger press, cast-iron grill press, or cast-iron pan over the bread to press it down. Cook for 2 - 3 minutes on one side until the oil soaks in, the bread is golden-brown and crisp, and grill marks appear. Flip and cook for 1 - 2 minutes on the other side. Remove from the heat and transfer to a large serving plate. Immediately rub the warm bread with 1 small garlic clove and set aside (do not discard the garlic).TIP: If needed, increase the heat to medium-high to get defined grill marks and a golden brown color.
- Make the topping: While the bread toasts, prepare the topping. Finely grate the remainder of the garlic clove into a medium bowl. Quarter 12 ounces cherry tomatoes (I recommend slicing any larger ones into eighths). Add the tomatoes, 2 teaspoons balsamic vinegar, 2 tablespoons chopped fresh basil, and the remaining 2 teaspoons extra-virgin olive oil to the bowl. Taste, and season with salt and pepper. Allow to sit and marinate for 5 - 10 minutes before serving.
- Serve: Divide the tomatoes amongst each slice of bread. Tear 4 ounces burrata cheese into 4 pieces and top each piece of toast, along with A drizzle of olive oil, flaky salt (if using), and a basil leaf. Serve immediately and enjoy!
Video
Notes
- This is one of those recipes where good quality ingredients will really shine. It's the time for those in-season tomatoes, good bread, and your favorite creamy burrata.
- Personally, I love the texture and appearance of grilled bread, so I like using a grill pan, but you can just as easily use a cast-iron skillet. And if you have an outdoor grill, feel free to use that as well!
- Make-Ahead: This dish is best served immediately, but you can make the tomato mixture 1 - 2 days in advance (just make sure to add the basil right before serving so it doesn't bruise).
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Owner's Review: I truly can't believe how easy and tasty this recipe is! Make sure to get good-quality ingredients - it makes all of the difference 🙂