Bruschetta Burrata

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I love making this bruschetta burrata with crusty baguette slices, creamy burrata cheese, and sweet cherry tomatoes for a simple appetizer. Simple, but multifaceted when it comes to both flavor and texture. It looks sophisticated, but it only takes me a total of 30 minutes to make. I turn toasted bread, fresh basil, and a drizzle of balsamic glaze into these indulgent, fresh appetizers perfect for any gathering.

Bruschetta is one of those Italian classics that lets fresh, simple ingredients shine. Next to my vegan spinach artichoke dip, this is my favorite way to enjoy a baguette. It’s the contrasts between the crisp bread and velvety cheese, with the sweet yet tangy interruption of the cherry tomatoes, with a drizzle of balsamic maple miso sauce, that I enjoy the most.

This recipe came about after ordering burrata at a restaurant. It was love at first bite. I wanted to be able to have it at home whenever I wanted. Upgrading simple dishes, as I did with my vegan egg rolls, with high-quality ingredients and showing real appreciation to age old recipes is what I live for. And this is no exception. I have made these at home many times, but never forced my kids to try it, as I had a feeling they might not enjoy the texture of the burrata. I made these as part of a Father’s Day lunch last year, and when my kids saw how much every person was enjoying it, they asked to try a small piece. That small piece had me back in the kitchen making up another tray especially for them. Ha!

I love this recipe because of the way it shows respect to the simplest ingredients, and because of the way these simple ingredients show off! Burrata provides a rich creaminess while the tomatoes and basil add that appealing signature brightness associated with the dish. It is ideal for those gatherings that do not warrant the use of cutlery. And it is a summertime favorite in my house.

This combination works thanks to texture contacts and simple preparation. Toasting the bread first is essential to a sturdy base that supports the cheese and juicy tomatoes, without becoming soggy. A drizzle of good-quality olive oil and balsamic glaze ties everything together, enhancing the sweet and savory notes.

I have served this recipe at countless dinners, parties, and group lunches. But there is one occasion that always stands out to me. I was home alone, recovering from a bout of illness, which had led to a good few days with no appetite. My husband and kids were out, and I woke up from a nap, feeling hungry. I was excited but also cautious. There were the ingredients for bruschetta burrata in my kitchen, as I had planned to make it before I fell ill.

So it was only logical that I made myself some recovery food. I sat alone at my kitchen counter, in my pj’s savoring every bite. The house was silent except for the crunches escaping my mouth. I was better in no time 🙂

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🥘 Ingredients

The ingredients are so simple and fresh, which is why I make this so often. If my kitchen is ever void of the staples for this recipe, tomatoes must have stopped existing.

French baguette: I slice this into sturdy rounds that toast into a crisp base.

Olive oil: I use olive oil to lightly coat each slice of bread, to allow for a golden bake in the oven, without drying it out.

Fresh basil leaves: I shred basil to add a fragrant, slightly peppery, and trademark Italian edge.

Fresh burrata: I slice my burrata carefully, ensuring the creamy center stays intact.

Balsamic glaze: This is another Italian staple that elevates any meal with its sticky, sweet, yet tangy flavor.

Salt and cracked black pepper: I always season my ingredients generously to further intensify their natural flavors.

🔪 How To Make

This is one of those great recipes that require minimal effort when it comes to cooking and assembly.

Preheat oven and prep bread: I preheat my oven to 350F, and line a baking tray with parchment paper. I slice my baguette into 12 thin but sturdy pieces and brush both sides with olive oil.

Bread slices brushed with olive oil on a cutting board.

Bake bread slices: Next, I arrange the slices in a single layer and bake for about 20 minutes or until lightly golden. Then I allow them to cool.

Dice tomatoes and slice burrata: Next, I carefully slice my burrata and set it aside. I dice my tomatoes into uniform pieces and place them in a separate bowl.

Sliced crostini on a baking sheet lined with parchment paper.

Begin topping crostini: I begin layering the toppings, and start with a slice of burrata.

Burrata tomato toast on a white cutting board.

Add tomatoes to toast: Next I spoon over my diced cherry tomatoes and a scattering of fresh, torn basil leaves.

Crostini topped with burrata, tomatoes and basil on a cutting board.

Season: Season your tomato burrata toast with cracked pepper, salt, and a drizzle of balsamic glaze.

Burrata caprese crostini on a white cutting board.

Serve: Enjoy this bruschetta crostini immediately.

Bruschetta burrata toasts with tomatoes, basil, garlic, and a balsamic glaze served on a grey plate.

My #1 Secret Tip for this bruschetta burrata recipe is to use stale bread. If my bread is too fresh, it does not toast or hold its shape as well. It also has a tendency to squash when cut if it is too fresh. If my bread is fresh, I put it in the freezer for a few minutes to firm up, to allow for easier cutting and toasting.

Other Tips To Keep In Mind:

Tear or chiffonade your basil: Chopped basil, like mint, turns black when chopped roughly. To maintain that green color, I like to gently tear the basil leaves, or opt for a chiffonade cut if I want it to look more refined.
Drain your chopped tomatoes: After I have cut my tomatoes, I allow them to sit for a while, and then drain off any excess liquid. Not doing this could result in a messy slice of bruschetta that is hard to eat.
Use burrata at room temperature: I allow my burrata to reach room temperature before cutting to make sure the center is creamy and spreadable.
Cut diagonally: When I cut my baguette, I like to do it at a slight angle. This allows for more surface area for my toppings.

📖 Variations

With a recipe this easy, it’s even easier to change it up and tailor it to my moods and tastes. These are the ones I do most often.

Vegan bruschetta: Instead of burrata, I use my homemade tofu cream cheese spread on the base. This is great for an extra bit of protein, too, while maintaining the creamy texture.

Make it fruitier: Since tomatoes are already a fruit, I love swapping them out for another. Nectarines are my favorite.

Go gluten-free: I have used gluten-free bruschetta for my celiac friends, and honestly, I could not tell the difference. It is equally delicious.

🍽 Serving Suggestions

When I serve my bruschetta burrata as an appetizer, I make sure to serve it alongside dishes that carry a similar theme. Recently, I served it with my mushroom toast next to large bowls of my especially vibrant apple walnut salad. I love the contrast of this dish next to a fresh salad, mimicking similar textures. I would highly recommend this combination when you want a light but fulfilling meal.

I have also served a deconstructed version of this bruschetta. Baskets of toasted baguette are placed on the table, next to a tray of sliced burrata and a bowl of chopped tomatoes. I always encourage my guests to be adventurous and try weird pairings. That is why I put out bowls of non traditional burrate toppings such as maple roasted brussels sprouts, along with equally different sauces such as my vegan buffalo sauce.

🧊 Storing And ♨️ Reheating

Refrigeration: I store the chopped tomatoes, basil, and toasted bread in separate airtight containers in the fridge for up to 3 days. The burrata is kept in its liquid in the fridge until it is ready for use.

Freezing: I do not recommend freezing this recipe. The fresh ingredients will not freeze well. However, the bread can be frozen separately.

Reheating: I refresh the bread in a 350F oven for a few minutes until crisp and warm. The rest of the toppings should be chilled or at room temperature.

❓Recipe FAQs

Why do my toppings always fall off my bruschetta?

This comes down to the way you have chopped your tomatoes. Larger chunks of tomatoes are more likely to roll off the bread with each bite. That is why I prefer smaller uniform cubes of tomato.

What makes burrata different from mozzarella?

Burrata has a soft outer shell with a creamy center made of stracciatella and cream. While mozzarella is firm throughout and is better suited as a cooking or melting cheese.

How do I stop my topping from being soggy and watery?

If draining your tomatoes still has not made your topping the correct viscosity, I have a trick for you. I do this if I am using large Roma tomatoes instead of cherry tomatoes. I slice my tomatoes in half and scoop out the seeds before chopping. This way, you are left with juicy flesh that is not overly watery.

Bruschetta burrata toasts with tomatoes, basil, garlic, and a balsamic glaze served on a wooden cutting board.

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📋 Recipe Card

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Course: Appetizer, Side Dish, Snack

Cuisine: Italian

Diet: Vegetarian

Servings: 6

Calories: 384kcal

My #1 Secret Tip for this bruschetta burrata recipe is to use stale bread. If my bread is too fresh, it does not toast or hold its shape as well. It also has a tendency to squash when cut if it is too fresh. If my bread is fresh, I put it in the freezer for a few minutes to firm up, to allow for easier cutting and toasting.
Tear or chiffonade your basil: Chopped basil, like mint, turns black when chopped roughly. To maintain that green color, I like to gently tear the basil leaves, or opt for a chiffonade cut if I want it to look more refined.
Drain your chopped tomatoes: After I have cut my tomatoes, I allow them to sit for a while, and then drain off any excess liquid. Not doing this could result in a messy slice of bruschetta that is hard to eat.
Use burrata at room temperature: I allow my burrata to reach room temperature before cutting to make sure the center is creamy and spreadable.
Cut diagonally: When I cut my baguette, I like to do it at a slight angle. This allows for more surface area for my toppings.