Is bruschetta served warm or cold?

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.

How to cut tomatoes for bruschetta?

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.

I don't have a garden. Will the recipe still taste good?

Absolutely! The biggest thing is the tomatoes. Make sure they are firm to the touch and not mushy or mealy.

Can I marinate longer?

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.

Burrata Bruschetta - Simply Made Eats

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

Scale

4 vine ripe tomatoes (Roma's work very nicely here too, but I use 6 tomatoes then)
2 cloves garlic, minced
1/4 cup fresh parsley, minced
1/4 cup fresh basil, cut into a thin chiffonade
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/8 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

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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!

Equipment

Cookie sheet

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wusthof knife

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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