Burrata Bruschetta Recipe

I was messing around in the kitchen one lazy afternoon and ended up creating this bomb burrata bruschetta that blends crunchy toasted bread with juicy tomatoes, creamy burrata, and fresh basil in a way that totally upgraded my snack game.

I love makin Burrata Bruschetta because its mix of fresh tomatoes, garlic and olive oil helps boost vitamins while addin’ great flavor. I use crisp baguette slices, rich burrata and fresh basil, with salt, pepper and a drizzle of balsamic glaze to keep it both tasty and balanced.

Ingredients

• Tomatoes: offer a burst of tangy sweetness and fiber for a great flavor contrast.
• Olive oil: provides healthy fats and a rich, mellow flavor that brings everything together.
• Burrata cheese: incredibly creamy, indulgent, and protein-packed, adding a luxurious twist.
• Garlic: delivers a savory kick and natural antioxidants, making the dish extra lively.
• Fresh basil: an aromatic herb that adds a fresh, slightly peppery zest to each bite.
• Baguette: crunchy base that supplies carbohydrates and a satisfying, hearty texture.
• Salt & pepper: essential seasonings that heighten natural flavors without overpowering.
• Optional balsamic glaze: adds a tangy-sweet finish that elevates every bite.
• Combination: each ingredient works in harmony to create bursts of flavor.

Ingredient Quantities

• 1 baguette or rustic ciabatta (about 12 slices)
• 3-4 medium tomatoes, seeded and diced
• 1-2 garlic cloves, finely minced
• 2 tablespoons extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 8 oz burrata cheese, torn into pieces
• A handful of fresh basil leaves, roughly torn
• Optional: A drizzle of balsamic glaze

How to Make this

1. Preheat your oven to 400°F and lay the baguette or ciabatta slices out on a baking sheet.

2. Drizzle a little extra virgin olive oil on each slice and rub a tiny bit of the minced garlic onto them if you like extra flavor.

3. Put the bread in the oven and toast for about 5-8 minutes until they’re just lightly crispy.

4. While the bread is toasting, toss the diced, seeded tomatoes with the remaining minced garlic, salt, pepper, and another drizzle of olive oil in a bowl.

5. Once the bread is toasted, arrange the slices on your serving plate.

6. Spoon a generous helping of the tomato mix evenly onto each slice.

7. Tear the burrata cheese into chunks and spread them over the tomato mix on every piece.

8. Scatter the roughly torn basil leaves on top for a burst of fresh flavor.

9. If you’re feelin’ fancy, drizzle a bit of balsamic glaze over the top as a finishing touch.

10. Serve immediately and enjoy your delicious Burrata Bruschetta!

Equipment Needed

1. Oven
2. Baking sheet
3. Knife
4. Cutting board
5. Small bowl
6. Spoon
7. Serving plate

FAQ

• Q: Can I use a different bread instead of a baguette or ciabatta?
  A: Yup, you can use any crusty bread you have, but the baguette or rustic ciabatta really holds up well to the tomatoes and cheese.
• Q: Do I need to seed the tomatoes?
  A: It’s better to seed the tomatoes to avoid too much liquid that can make the bruschetta soggy.
• Q: What if I cant find burrata cheese?
  A: If you cant find burrata, you can try using a mix of mozzarella and cream cheese for a similar creamy feel, although it wont be exactly the same.
• Q: How long does it take to make this dish?
  A: It usually takes about 15-20 minutes, making it a quick and tasty snack or appetizer.
• Q: Should I add the balsamic glaze before or after topping with burrata?
  A: Drizzle the balsamic glaze over the bruschetta right before serving so it doesnt make the bread too wet.

Burrata Bruschetta Recipe Substitutions and Variations

• If you can’t find a baguette or ciabatta, try using sourdough bread or even French bread for a similar crunchy base
• If your tomatoes are out of season, you can use fresh cherry tomatoes halved to keep the burst of flavor
• Don’t have burrata? Fresh mozzarella works pretty well coupled with a bit of cream cheese to get that rich creaminess
• If minced garlic is too much hassle, a light sprinkle of garlic powder can be a quick fix

Pro Tips

Here are a few pro tips for making a killer Burrata Bruschetta:

1. Make sure you remove the seeds from the tomatoes. This cuts down on the extra water that can make your bruschetta soggy, giving you a much better crunch.
2. When you rub the garlic on the toast, do it quickly and lightly. Too much garlic can totally overpower all the other flavors.
3. Let your burrata sit out for a few minutes before assembling so it gets room temperature. This makes it so creamy when you bite into it.
4. If you wanna add an extra punch, drizzle a little balsamic glaze on top after everything is set. It gives a sweet tang that balances the savory flavors.

Here is the recipe rewritten like a real person might jot it down:

First, heat your oven up to 400°F. Grab a baguette or ciabatta and cut it into about 12 slices. Lay these slices out on a baking sheet and drizzle them with some extra virgin olive oil, rubbing just a little minced garlic on each for that extra kick if you’re into it.

Pop them in the oven and toast for about 5 to 8 minutes until they are just lightly crispy. While your bread is toasting, mix up your diced, seeded tomatoes in a bowl along with the rest of the minced garlic, a pinch of salt, black pepper, and another splash of olive oil.

Once the bread is done, arrange the slices on your serving plate. Now go ahead and spoon a generous amount of that tomato mix on each slice. Tear your 8 oz of burrata cheese into chunks and spread them all over the tomato mix. Finally, scatter a handful of roughly torn basil leaves on top. If you’re feeling fancy, add a drizzle of balsamic glaze at the very end.

Enjoy your delicious Burrata Bruschetta right away before it gets soggy or cold!