This Burrata Bruschetta is a bright, creamy twist on a classic appetizer — fresh cherry tomatoes, burrata, and crunchy toasted baguette come together in minutes. I first made this for a casual summer gathering and loved how the rich burrata instantly turned simple ingredients into something special. For party pairing ideas, I sometimes serve it alongside a festive turkey cheese ball recipe to balance savory and fresh bites.
Why Make This Recipe
- It’s fast: about 10–15 minutes active work and minimal hands-on fuss.
- Flavors pop: creamy burrata, bright tomatoes, and fragrant basil create contrast in every bite.
- Crowd-pleaser: elegant enough for guests but simple enough for weeknights.
- Flexible: easy to scale up, adapt to dietary needs, or pair with mains during holidays — it complements heavier dishes like roast turkey (roast turkey ideas).
- Personal insight: I love this because burrata makes a humble bruschetta feel luxurious without extra effort.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 8–10 minutes
- Total time: 20 minutes (including a short rest for tomatoes)
- Servings: 6–8 (about 12–16 crostini)
- Difficulty: Easy
- Method: Toasted baguette crostini, quick tomato toss, assemble with room-temperature burrata and finishing oil/balsamic drizzle.
My Experience Making This Recipe
I tested this several times, adjusting toast time and tomato seasoning to avoid soggy bread. The biggest discovery: let burrata come to room temperature and drain excess tomato juice for the best texture contrast.
How to Make Delicious Burrata Bruschetta
Start by halving 2 cups (about 12 oz) cherry tomatoes and toss them with 1 tbsp extra-virgin olive oil, 1/2 tsp flaky salt, 1/4 tsp black pepper, and 1 tsp balsamic vinegar; let sit 10 minutes to macerate. Slice one baguette into 12–16 1/2-inch slices, brush lightly with olive oil, and toast at 425°F (220°C) on a baking sheet for 6–8 minutes until golden; you can also grill them on a preheated grill pan over medium-high heat for 1–2 minutes per side. Rub warm toasts with a halved garlic clove, spoon tomatoes onto each slice, tear 8 oz burrata into pieces on top, add fresh basil leaves, lemon zest, and finish with a drizzle of extra-virgin olive oil and a splash of balsamic glaze (or reduction). For dessert pairing ideas after your bruschetta, I often reach for a simple showstopper like this pecan pie cheesecake for a sweet follow-up.
Expert Tips for Success
- Bring burrata to room temperature: remove from fridge 30 minutes before serving so its center is luxuriously creamy. I always plan this step first.
- Prevent soggy crostini: drain tomato juices in a small sieve or blot with a paper towel before spooning onto bread.
- Toast evenly: use a convection oven or broil on high for 1–2 minutes while watching closely—turn once for even color. A rimmed baking sheet works best to catch crumbs.
- Choose good olive oil and balsamic: a peppery extra-virgin olive oil and a thick balsamic glaze (or a homemade reduction simmered to ~2 tbsp from 1/2 cup) elevate simple ingredients. Try pairing with a fun seasonal dessert like mummy brownies at themed parties.
- Handle burrata gently: use a sharp knife and tear, don’t aggressively slice, to preserve the creamy center.
How to Serve Delicious Burrata Bruschetta
- Party platter: arrange crostini on a long board with lemon wedges and extra basil sprigs for easy grazing; pair with chilled white wine.
- Summer light meal: add arugula tossed with lemon and place crostini on top for a composed salad. For a picnic twist, pair with a refreshing salad like a millionaire peach salad.
- Main course accompaniment: serve alongside grilled fish or as a starter before pasta.
- Presentation tip: drizzle oil and balsamic just before serving, and sprinkle flaky sea salt last for visual contrast.
Storage and Reheating Guide
Store components separately for best quality. Keep leftover toasted bread in an airtight container at room temperature up to 24 hours or freeze slices up to 1 month in a freezer bag. Tomatoes mixed with oil can be refrigerated in a sealed container for up to 48 hours; bring back to room temperature before assembling. Burrata should be eaten fresh and not frozen — refrigerated leftovers last 24 hours but will lose creaminess. To refresh crostini, reheat in a 350°F (175°C) oven for 5–7 minutes to crisp, then assemble with fresh burrata.
Recipe Variations
- Gluten-free: use gluten-free baguette or crostini to keep the same texture.
- Dairy-free: swap burrata for a creamy cashew-based cheese or whipped tofu seasoned with lemon and nutritional yeast.
- Add protein: top with thin prosciutto slices or grilled shrimp for a heartier bite.
- Fruit twist: replace tomatoes with roasted peaches or figs for a sweet-savory summer version (I’ve tested peach slices with a honey-balsamic drizzle and it’s excellent).
Nutritional Highlights
- Good source of protein and calcium from the burrata (dairy).
- Healthy fats from extra-virgin olive oil, which help absorb fat-soluble vitamins from tomatoes and basil.
- Allergens: contains dairy and gluten (unless substituted). Serve 2–3 crostini per person as an appetizer portion.
Troubleshooting Common Issues
- Soggy bread: drain tomatoes well and toast crostini longer at 425°F (220°C) until fully crisp. Pat tomatoes dry if needed.
- Burrata too cold and firm: let sit at room temperature for 30 minutes before serving; cold burrata lacks the creamy center.
- Bland tomato mix: always season and let sit at least 10 minutes; a pinch of sugar can brighten under-ripe tomatoes.
Frequently Asked Questions
Q: Can I make burrata bruschetta ahead of time?
A: Partially. Prep tomatoes and toast bread ahead, store separately, and assemble within a few hours of serving. Do not store assembled bruschetta overnight — the bread will sog up and burrata will lose its texture.
Q: What’s the difference between burrata and fresh mozzarella for this dish?
A: Burrata has a creamy center and richer mouthfeel; fresh mozzarella is firmer and less decadent. Use burrata when you want a luxurious finish and mozzarella if you need a firmer topping that holds its shape.
Q: Can I use sun-dried tomatoes instead of fresh?
A: Yes — finely chop oil-packed sun-dried tomatoes and toss with a little olive oil and basil. They create a more intense, savory flavor but skip extra oil if your sun-dried tomatoes are already packed in oil.
Q: Is this recipe vegetarian?
A: Yes — as written it’s vegetarian. To make it vegan, replace burrata with a plant-based creamy cheese substitute and ensure the bread is vegan-friendly.
Conclusion
If you want more inspiration for using burrata beyond bruschetta, check out these Delicious Ways to Enjoy Burrata Cheese.
Print
Burrata Bruschetta
- Total Time: 20 minutes
- Yield: 6-8 servings (about 12-16 crostini) 1x
- Diet: Vegetarian
Description
A bright, creamy twist on a classic appetizer featuring fresh cherry tomatoes, burrata, and crunchy toasted baguette.
Ingredients
- 2 cups cherry tomatoes, halved
- 1 tbsp extra-virgin olive oil
- 1/2 tsp flaky salt
- 1/4 tsp black pepper
- 1 tsp balsamic vinegar
- 1 baguette, sliced into 12–16 pieces
- Extra-virgin olive oil for brushing
- 1 clove garlic, halved
- 8 oz burrata cheese
- Fresh basil leaves
- Lemon zest
- Balsamic glaze for drizzling
Instructions
- In a bowl, toss halved cherry tomatoes with olive oil, flaky salt, black pepper, and balsamic vinegar; let sit for 10 minutes to macerate.
- Slice the baguette and brush each piece lightly with olive oil.
- Toast the bread in a preheated oven at 425°F (220°C) for 6-8 minutes until golden brown.
- Rub warm toasts with the halved garlic clove.
- Spoon the marinated tomatoes onto each toast.
- Top with torn pieces of burrata cheese and fresh basil leaves.
- Add a sprinkle of lemon zest and drizzle with more olive oil and balsamic glaze before serving.
Notes
Let burrata come to room temperature before serving for the best texture. Drain tomato juices to prevent soggy bread.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Toasted baguette crostini
- Cuisine: Italian
Nutrition
- Serving Size: 2-3 crostini per person
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg