Description
This burrata bruschetta is a stunning appetizer featuring toasted ciabatta topped with creamy burrata cheese, marinated cherry tomatoes, and fresh basil. Finished with balsamic glaze and sea salt, it’s perfect for entertaining or summer gatherings.
Ingredients
Tomato Topping:
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2 cups baby tomatoes (cherry, grape, or cocktail), chopped or quartered
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1/4 cup fresh basil leaves, chopped or torn
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1 garlic clove, minced
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1 tbsp extra virgin olive oil
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1 tsp balsamic vinegar
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1/2 tsp dried oregano (optional)
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Salt & freshly ground pepper, to taste
Bruschetta Toasts:
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6-8 thick slices crusty bread (ciabatta, sourdough, etc.), cut on an angle (1/2-3/4 inch thick)
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Olive oil, for brushing
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1 garlic clove, halved
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Salt & pepper
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8 oz (227 g) burrata cheese, drained and patted dry
Garnish:
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Balsamic glaze (optional)
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Extra virgin olive oil (optional)
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Fresh basil leaves
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Flaky sea salt (e.g. Maldon)
Instructions
Make the Tomato Topping:
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Combine tomatoes, basil, garlic, olive oil, balsamic vinegar, oregano, salt, and pepper in a bowl.
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Toss gently and let marinate while preparing the bread.
2. Prepare the Toasts:
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Preheat oven to 400°F (200°C).
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Arrange bread slices on a baking sheet, brush with olive oil, and season with salt and pepper.
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Bake 10–15 min until golden and crisp (or grill).
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While warm, rub each slice with the halved garlic clove.
3. Assemble the Bruschetta:
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Tear burrata into chunks and place on toasts, spreading gently.
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Top with marinated tomatoes (avoiding excess liquid).
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Garnish with balsamic glaze, a drizzle of olive oil (optional), basil leaves, and flaky salt.
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Serve immediately.
Notes
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Best served fresh—don’t assemble ahead of time.
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Add a pinch of chili flakes for a kick.
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Pair with a crisp white wine or Prosecco for a perfect aperitif.
