Burrata Bruschetta is a fun appetizer with fresh flavors of summer. Garlic rubbed crostini are topped with creamy burrata cheese, a tomato and basil mixture, and a finishing touch of balsamic glaze.
I often make my own bread for appetizers like this burrata bruschetta. I make it into smaller loaves so the rounds come out appetizer sized. If you don't want to make your own bread, see the ingredients below for what to buy.
Quick Summary:
- Creamy burrata on garlic toasts with a caprese style topping.
- Serves 12, so it's a good one for parties.
- Put them together right before serving so the toasts stay crisp.
Jump to:
Key Ingredients
- Bread: You'll want a good quality loaf with a golden crust and chewy interior that will toast well and hold up to the wet toppings. Demi baguettes work great for this recipe.
- Burrata cheese: The outer layer is like a soft mozzarella, while the inside is soft and more like ricotta. It makes a creamy layer between the crispy toast and tomato topping.
- Garlic cloves: for rubbing over the toasted crostini.
- Cherry or grape tomatoes, fresh basil and red onion: for topping the bruschetta.
- Balsamic glaze: this is thick and syrup light with a slightly sweet flavor that compliments the entire appetizer completely.
How to Make Burrata Bruschetta
Make topping
Start with the topping and let it rest for 15 minutes so the flavors can blend.
Prepare bread
Slice the bread thin, lay it out on a baking sheet, and drizzle it with olive oil.
Toast Bread
Toast it in the oven for 5 minutes on each side, until edges turn golden. Then rub each slice with garlic, let cool 5 minutes.
Add burrata
Gently tear the burrata balls into large chunks and add them to the toasts.
Topping
Spoon the tomato mixture on top, finish with salt, pepper, balsamic glaze, and basil leaves, and serve right away.
Variations and Substitutions
- Grilled burrata bruschettas: Toast the bread on the grill instead of in the oven. This will present lovely grill marks on the bread.
- Add roasted flavors: Use pan roasted tomatoes in place of the fresh tomatoes, and roast the onion along with them.
- Cheese swap: Substitute whole milk ricotta cheese for the burrata.
Top Tips
- Rub the raw garlic over the toasts as soon as they come out of the oven so the flavor seeps in. It will seem to "melt" as yoou rub it, so have an extra clove or two on hand.
- Be sure to toast the bread enough so it is firm enough to hold up to the toppings.
- Don't make the tomato topping in advance. The longer it sits, the wetter it gets, so make it within the time given in the recipe card.
Storage
Use the burrata the same day you open it, and don't put it back in it's container to store.
Leftover bread and bruschetta topping can be stored in the fridge up to 2 days.
You May Be Wondering
Glaze is better. It's thick, while vinegar is wet and will soak into the bread and make it soggy.
Yes, you can eat the skin on the burrata. The skin is similar to a firm mozzarella that encases the creamy inside.
More Bruschetta Recipes
If you love this one, try my other bruschetta recipes too:
- Artichoke Bruschetta
- Butternut Squash Crostini
- Holiday Bruschetta with Pomegranate and Brie
- Fig and Gorgonzola Bruschetta with Balsamic Syrup
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Burrata Bruschetta with Caprese Topping
Equipment
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the topping
- 2 cups grape tomatoes halved
- ¼ cup chopped red onion
- 1 clove garlic grated
- 2 tablespoon extra virgin olive oil
- 1 tablespoon balsamic glaze
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chopped fresh basil
Other Ingredients
- 8 slices crusty bread
- 1 clove garlic
- 8 ounces burrata
- 2 tablespoon balsamic glaze
Instructions
- Combine the tomato, basil, onion, garlic, olive oil, balsamic vinegar, salt, and pepper in a large bowl. Toss to combine. Set aside for 15 minutes or longer to allow flavors to blend.
- Preheat the oven to 400 degrees. Lay the sliced bread out on a baking sheet. Drizzle each bread slice with 1 teaspoon olive oil and sprinkle with salt and pepper to taste. Bake for the toast for 5 minutes, flip toasts over and bake another 5 minutes, or until the edges of the toasts are golden and crisp.
- Remove the toast from the oven and carefully rub the garlic clove all over the surface while the bread is still hot. Allow to cool slightly before topping with the bruschetta mixture.
- Gently tear the burrata balls into large chunks and add them to the toasts. Garnish with additional salt, pepper, balsamic glaze, and basil leaves. Serve immediately.
Shelby Law Ruttan says
Loved this bruschetta! The crispy bread, creamy burrata combination is so good and love the pop of flavor from the basil, balsalmic and tomato. Easy to make and disappears fast!