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–+ servings
Slices of bruschetta with burrata, fresh tomatoes and basil.

Burrata Bruschetta

Robyn
This easy burrata bruschetta recipe features crunchy garlic bruschetta topped with juicy tomatoes and creamy burrata. It is perfect for summer!
5 from 5 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course canape, Lunch, starter
Cuisine Italian
Servings 4 People
Calories 278 kcal

Ingredients
  

  • 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

Instructions
 

Tomato Topping

  • 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.

Video

Notes

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.
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.

Nutrition

Calories: 278kcalCarbohydrates: 17gProtein: 10gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 27mgSodium: 286mgPotassium: 210mgFiber: 2gSugar: 3gVitamin A: 693IUVitamin C: 18mgCalcium: 246mgIron: 2mg
Keyword Bruschetta with burrata, Burrata Bruchetta, burrata cheese

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