This Burrata Bruschetta is one of the appetizers that people beg me to bring to parties. Classic bruschetta meets creamy burrata for the perfect match. It's quick, easy and delicious. You've got to try this!
The best thing about this recipe, is it's great all year long. If you can make it with garden fresh ingredients in the Summer, that's fantastic. Just like my Goat Cheese Crostini, I love this appetizer for the holidays, because of its elegant and classy appearance.
If you love fresh ingredient appetizers, be sure to check out my Caprese Burrata, Mango Habanero Salsa, and Texas cowboy caviar.
Jump to:
Why You'll Love This Recipe:
- It is quick, easy with minimal ingredients
- The recipe looks kind of fancy and it's so simple to make
- The burrata gets people really excited versus just plain bruschetta
- It's great to serve at a party where people can help themselves
For more tomato inspired dishes, check out my Tomato Tortellini Soup and Lasagna with Italian Sausage.
Ingredients:
Burrata- A creamy Italian Cheese that has mozzarella on the outside with a curd like filling called Stracciatella. Burrata is best served at room temperature and can be messy. You want to serve it with a spoon or knife in this recipe.
Vine Ripe or Roma Tomatoes- The perfect tomatoes for this recipe for their shape and texture. Look for tomatoes on the firmer side in Bruschetta.
Garlic- Freshly chopped for strong raw flavor.
Fresh Parsley and Basil- These herbs bring in so much fresh flavor and an aromatic touch.
Olive Oil & Balsamic Vinegar- Creates a simple and delicious marinade.
French Bread Loaf- Thinly sliced french bread topped with a little olive oil and salt, then baked serves as the ideal base for this burrata bruschetta.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
Like heat? Sprinkle on some red pepper flakes over the burrata before topping with bruschetta.
For extra acidity and sweetness, serve with balsamic glaze over the top of the dish.
If you can't find burrata, fresh mozzarella is a close substitute. You just miss out on that creamy center.
For an extra dipping option, serve this with my Garlic Compound Butter.
How to Make Burrata Bruschetta:
Step 1: Remove the stems and seeds from the tomatoes and dice small.
Step 2: Into a bowl, add the tomatoes, garlic, fresh parsley, fresh basil, salt and pepper and stir.
Step 3: Pour over olive oil and balsamic vinegar and stir to combine. Cover with plastic wrap and place in the fridge for 30 minutes to an hour to marinate.*Remove the burrata from the fridge one hour before serving so it can come to room temperature. After 30 minutes to an hour, remove the bruschetta from the fridge and pour out some of the excess vinegar and oil. Allow to sit at room temperature.
Step 4: Preheat the oven to 350 degrees. Cut the french bread into 1 to 2 inch slices and place on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt, if desired. Bake for 8-10 minutes until warm and toasted.
Step 5: Prepare the appetizer by placing the bruschetta and burrata in two separate bowls and serve beside toasted french bread.
Step 6: Break open the burrata with a spoon or knife and spread onto the french bread.
Step 7: Spoon the bruschetta on top of the burrata. Take a bite & enjoy!
Expert Tips:
- Use firm tomatoes for the bruschetta.
- Make sure to allow the bruschetta to marinate in the fridge for at least 30 minutes to an hour.
- Remove the burrata from the fridge an hour before serving so it can come to room temperature.
- Burrata can be messy. I suggest waiting to cut it open once everyone gets to the dish for the best appearance.
If you love Burrata, try my Peach Burrata Salad too!
Recipe FAQs:
I prefer to serve the bruschetta cold or at room temperature on warm, thinly sliced french or ciabatta bread. The burrata tastes best at room temperature as well, so leave it out on the countertop when the bruschetta is marinating in the fridge.
Slice the tomatoes in half and remove the stem and seeds. Then, chop the tomatoes into small to medium size chunks, depending on how you prefer it.
Absolutely! The biggest thing is the tomatoes. Make sure they are firm to the touch and not mushy or mealy.
You can marinate up to overnight, but you will want to drain the excess marinade after an hour. I make this recipe heavy on the balsamic with intention to eat within an hour, so it can soak up the vinegar quickly.
More Easy Appetizers You Will Love:
If you tried this Burrata Bruschetta Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Burrata Bruschetta
- Total Time: 1 hour
- Yield: 10-12 toasts 1x
Description
This Burrata Bruschetta is one of the appetizers that people beg me to bring to parties. Classic bruschetta meets creamy burrata for the perfect match. It's quick, easy and delicious. You've got to try this!
Ingredients
- 4 vine ripe tomatoes (Roma's work very nicely here too, but I use 6 tomatoes then)
- 2 cloves garlic, minced
- ¼ cup fresh parsley, minced
- ¼ cup fresh basil, cut into a thin chiffonade
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- French bread loaf or Ciabatta bread (I prefer a long skinny loaf that I can slice thinly)
- (2) 4 ounce fresh burrata balls *they came in one container
Instructions
- Remove the stems and seeds from the tomatoes and dice small.
- Into a bowl, add the tomatoes, garlic, fresh parsley, fresh basil, salt and pepper and stir.
- Pour over olive oil and balsamic vinegar and stir to combine. Cover with plastic wrap and place in the fridge for 30 minutes to an hour to marinate.*Remove the burrata from the fridge one hour before serving so it can come to room temperature. After 30 minutes to an hour, remove the bruschetta from the fridge and pour out some of the excess vinegar and oil. Allow to sit at room temperature.
- Preheat the oven to 350 degrees. Cut the french bread into 1 to 2 inch slices and place on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt, if desired. Bake for 8-10 minutes until warm and toasted.
- Prepare the appetizer by placing the bruschetta and burrata in two separate bowls and serve beside toasted french bread.
- Break open the burrata with a spoon or knife and spread onto the french bread.
- Spoon the bruschetta on top of the burrata. Take a bite & enjoy!
Notes
- Use firm tomatoes for the bruschetta.
- Make sure to allow the bruschetta to marinate in the fridge for at least 30 minutes to an hour.
- Remove the burrata from the fridge an hour before serving so it can come to room temperature.
- Burrata can be messy. I suggest waiting to cut it open once everyone gets to the dish for the best appearance.
- Prep Time: 10 minutes
- Refrigeration Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: bake
- Cuisine: italian
Keywords: burrata bruschetta
Holly
Took this to a party and it was gone in minutes! Everyone loved it.
★★★★★