Easy Burrata Bruschetta Recipe

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 Ligurian 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.

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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