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Burrata Bruschetta Recipe.

Burrata Bruschetta

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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 6
Cuisine: Italian, Mediterranean
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 1 large rustic artisan bread loaf or French baguette sliced into 1/2-inch thick rounds
  • 3 tbsp extra virgin olive oil divided
  • 1 large clove fresh garlic peeled and cut in half
  • 2 cups fresh cherry tomatoes halved
  • 1/4 cup fresh basil leaves torn, plus extra for garnish
  • 1/2 tsp coarse sea salt
  • 1/4 tsp freshly cracked black pepper
  • 2 balls fresh burrata cheese approx. 4 oz each, room temperature
  • 1 tbsp balsamic glaze optional, for drizzling

Method
 

  1. Marinate Topping: In a bowl, toss the halved cherry tomatoes, torn basil leaves, 1 tablespoon of olive oil, sea salt, and black pepper together. Set aside at room temperature for 10 minutes to draw out the juices.
  2. Toast Bread: Preheat your oven's broiler or heat a grill pan over medium-high heat. Brush both sides of the bread slices with the remaining 2 tablespoons of olive oil. Toast for 2–3 minutes per side until gold, crisp, and slightly charred at the edges.
  3. Infuse Garlic: Immediately upon removing the bread from heat, rub the cut side of the raw garlic clove across the top surface of each warm slice.
  4. Layer Cheese: Carefully tear open the burrata balls and divide the creamy inside and outer shell evenly among the toasted bread slices, spreading it gently.
  5. Top and Serve: Spoon the marinated tomato mixture generously over the burrata layer, making sure to include some of the juices from the bowl. Garnish with fresh basil leaves and a drizzle of balsamic glaze if desired. Serve warm.

Notes

  • Burrata Temperature: Take the burrata out of the refrigerator 30–45 minutes before serving. Cold burrata will mute the milky flavor and prevent the cream center from flowing beautifully.
  • Preventing Soggy Bread: Toast or grill the bread until it forms a hard, crunchy exterior. This structural crust holds the juicy tomatoes without absorbing liquid too quickly.
  • The Garlic Trick: Rub the raw garlic clove onto the bread slices immediately after they come off the heat. The hot, toasted crust acts like a grater, perfectly melting the garlic flavor into the bread.
  • Tomato Prep: Let the salted tomato mixture rest for 10 minutes at room temperature before assembling. This draws out the natural juices to create an effortless, savory dressing.
  • Assembly Timing: Assemble the bruschetta immediately before serving. Once the wet tomatoes and cream cheese sit on the toasted bread, the crust will begin to soften within 30 minutes.
  • Leftover Strategy: Store leftover tomato topping and burrata separately in airtight containers in the fridge for up to 2 days. Do not store fully assembled bruschetta.