This simple burrata bruschetta recipe combines crunchy garlic infused toasts with juicy tomatoes, fragrant basil and creamy Burrata cheese to make a quick but so delicious lunch or snack.
Why we love this recipe
- It is an easy recipe that takes just minutes to make and there is minimal cooking required – just grill or bake the toasts.
- These burrata bruschetta toasts make a delicious light summer lunch, elegant starter or even canapés if you cut the bread into smaller, bite-size pieces.
- The texture of the crunchy garlicky toasts combined with the fresh juicy tomatoes and creamy burrata cheese is so delicious.
Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Bread – slightly stale country style bread is best for making bruschetta as it holds the topping better without becoming soggy. You can use sliced French baguette, or sourdough bread
- Olive oil – extra virgin olive oil.
- Garlic – fresh garlic cloves.
- Sea salt – sprinkling a pinch of salt over the toasts brings out the flavours.
Tomato Burrata Topping Ingredients
- Burrata cheese – this creamy Italian cheese filled with cheese curds and cream is delicious to use on bruschetta. However you can use fresh mozzarella cheese instead of the ball of burrata cheese if you prefer.
- Tomatoes – I like to use cherry tomatoes for their sweet flavour, but you can use heirloom tomatoes, grape tomatoes, basically any juicy ripe tomatoes, make sure they are at room temperature for the best flavour.
- Fresh basil – a classic pairing to tomatoes, you can use these basil substitutes.
- Vinegar – I prefer to use red wine vinegar, however you could use balsamic vinegar if you prefer.
- Black pepper – use freshly cracked black pepper, not ground black pepper.
- Salt – a pinch of sea salt brings out the tomato flavour.
How to make this burrata bruschetta recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
Make the tomato topping
- Roughly chop the tomatoes into small pieces and place into a medium sized mixing bowl.
- Add the basil, olive oil, vinegar, salt and black pepper. Stir lightly then leave to one side.
Make the bruschetta toasts:
- Lay the bread slices on a baking sheet, drizzle with olive oil, sprinkle with salt and cook in a hot griddle pan or place on a baking sheet and bake in the oven until lightly golden.
- Halve the garlic clove and rub the cut side over the toasted bread.
Top the bruschetta:
- Spoon the tomato mixture over the garlic toasts then, holding the burrata over the toasts, tear the burrata over the top. This ensures that the delicious oozy centre of the burrata goes on the bruschetta and not on the board or plate.
- Drizzle with balsamic glaze (optional) and sprinkle with fresh basil leaves.
Burrata is a fresh Italian cheese made from a ball/ pouch of fresh mozzarella that is stuffed with stracciatella, a mixture of fresh mozzarella curds and cream.
Yes! The outside of the burrata is mozzarella and the inside is stracciatella. Both edible, and best eaten together!
Whilst ricotta is not as creamy, and both the taste and texture is not the same as burrata, in this particular recipe, ricotta would be a delicious topping on the bruschetta.
My recipe tips
- Tomatoes – Use ripe tomatoes and make sure they are at room temperature as they are much more flavourful than when used straight from the fridge.
- The centre of burrata cheese is creamy, so tear open at the last minute over the bruschetta toasts so any creamy cheese falls on to the bruschetta and isn’t wasted.
These bruschetta really are best enjoyed up to a few hours after they are made.
- Red onion – add half a small red onion, finely chopped.
- Black olives – 4-5 finely chopped black olives added to the tomato topping adds a lovely salty flavour.
- Red peppers – finely chop some red pepper / capsicum and mix with the tomatoes.
- Balsamic glaze – drizzle a little balsamic vinegar or balsamic glaze over the top of the burrata bruschetta.
Why not try…
You may also like these other easy canapé ideas:
- 4 large slices of bread Ciabatta / sourdough. Or 8 smaller slices
- 2 tablespoons olive oil
- 300g (2 c) ripe cherry tomatoes, yellow and red room temperature
- 12 basil leaves
- 1 tablespoon olive oil
- ¼ teaspoon red wine vinegar
- ¼ teaspoon sea salt
- black pepper coarsley ground
- 1 Clove garlic halved
- extra sea salt
- 150g (5 oz) Burrata
- Chop the tomatoes into small cubes around 1 cm / ⅓ inch in size.
- Place the chopped tomatoes into a medium bowl and add 1 tablespoon olive oil, red wine vinegar, salt, pepper, and chopped basil. Stir lightly to combine.
- Leave the tomato topping at room temperature whilst you prepare the bread (you can do this a couple of hours before and leave at room temperature.)
Toast the bread
- Brush both sides of the bread with olive oil, and sprinkle with a little sea salt.
- To toast the bread: either place the toasts under a hot grill, cook in a grill pan for approx 3 minutes each side, or place in a preheated oven at 180℃ / 350℉ and cook until golden and crisp, around 6-8 minutes.
- Once golden, rub the cooked bread with the cut side of the garlic clove.
- Top each slice of bread with the chopped tomatoes, draining a little of the juice – this can make the bread soggy.
- Gently tear open the Burrata and lay on top of the tomatoes.
- Top with extra basil.
- Eat straight away.