Name: Tomato and Burrata Bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 slices of rustic Italian bread or baguette, cut 2cm thick; 3 medium ripe tomatoes; 1 - 250g ball burrata; Handful fresh basil leaves; Extra virgin olive oil; Balsamic vinegar; Salt and freshly cracked black pepper

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bruschette con pomodoro e burrata

Bruschetta is my favorite quick appetizer recipe that is always a hit! Tomato and burrata bruschetta, has the addition of fresh, creamy Italian cheese, which takes it over the top!

Bruschetta is one of those commonly mispronounced Italian words, alongside espresso (not expresso), and gnocchi (say it with me: NYOHK-key). But no matter how you say it, (but try saying it like this: broo-SKET-tah) bruschetta is a delicious appetizer or anytime snack that can have any number of mouth-watering toppings.

One of the most traditional ways to serve bruschetta is with ripe, fresh tomatoes, good quality extra virgin olive oil and fresh basil leaves.

I’m taking traditional to the next level with this tomato and burrata bruschetta. Adding creamy burrata cheese contrasts the sweet and acidic tomatoes and herby basil, creating the perfect bite every time!

Bruschetta is a beautiful way to highlight quality, seasonal, and simple ingredients that shine with Italian flavors and colors. It is an impressive, fresh appetizer that guests are guaranteed to enjoy!

Ingredients

Rustic Italian bread
Ripe tomatoes
Burrata cheese
Fresh basil leaves
Extra virgin olive oil
Balsamic vinegar
Salt and freshly cracked black pepper

For bruschetta, I like to use a long, crusty bread, like a baguette, ciabatta, or sourdough bread. I cut slices on a diagonal for more surface area. A toaster or toaster oven works just fine, but I toast my bread in the oven because that’s all I have, and it allows you to toast lots of slices of bread at the same time.

You want to use a rustic bread that will get nice and crunchy on the outside. Burrata cheese is very soft and creamy and with the addition of olive oil and balsamic vinegar will start to soak down into the bread. It is ideal to have a sturdy piece of bread to support all these delicious ingredients.

Any variety of ripe tomatoes will work for this burrata bruschetta. I like to slice tomatoes rather than chop them because for me, slices are easier to eat. I find chopped tomatoes, and smaller varieties like cherry tomatoes, tend to roll off the bread and are messier, albeit a delicious mess!

Burrata is like mozzarella 2.0. It is basically a piece of mozzarella that is formed into a casing or pouch that is filled with a mixture of cream and mozzarella shreds called stracciatella. When you pierce the ball of burrata, the creamy texture of the stracciatella inside starts to spread out over the tomato and warmly toasted bread, mixing with the olive oil, which is basically what I imagine heaven is like.

Burrata di Andria DOP – the burrata from Andria, in the Puglia region, has been recognized as an IGP, Indicazione Geografica Protetta (Protected Geographical Indication) product by the European Union, which means it can only be produced in designated provinces in the Puglia region.

Step by Step

Making tomato and burrata bruschetta is so fast and easy, perfect for a quick snack or appetizer!

First, I marinate the tomatoes. This allows them to release some of their natural juices and become sweeter and more flavorful. Slice the tomatoes and place into a bowl. Drizzle about 2 tablespoons each of good quality olive oil and balsamic vinegar. You want the tomatoes to be just coated and not swimming in dressing. Add in a few torn basil leaves and season with salt and freshly cracked black pepper. Gently stir that all together and let sit while you prepare the bread, or ideally for up to 1 hour.

I find the oven is easiest for toasting large quantities of bread and getting an even toast. Preheat the oven to 200°C and place the bread slices on a baking sheet. Brush the slices with olive oil and bake in the oven for 6-10 minutes, or until lightly golden brown, flipping the slices halfway through. If the bread toasts too long, you’ll break your teeth trying to bite into it!

Now to assemble the tomato and burrata bruschetta! Tear the ball of burrata cheese gently into pieces, the creamy inside of the burrata ball will try to escape so make sure all that goodness ends up on some of the slices of bread. Use your fingers, a spoon, or a knife, to help spread pieces of cheese over the bread. Then top with a couple slices of tomato and nestle them into the cheese.

In the bowl from the tomato mixture, a nice little dressing of olive oil, balsamic vinegar, and tomato juices should have formed, So spoon a little drizzle of it over each piece of bruschetta.

Then finish with some more fresh basil leaves and serve!

Tips and FAQs

Fresh mozzarella cheese, mozzarella di bufala, or ricotta cheese can be substituted for the burrata

Variations

Try adding thinly sliced red onion or anchovies!
Roasted tomatoes, like cherry or grape tomatoes, instead of fresh tomatoes add a rich, deeper flavor!
Garlic burrata bruschetta: take a peeled garlic clove and cut it in half. Rub the cut end of the clove over each bread slice when they are still warm straight out of the oven.