Burrata bruschetta is a delicious, easy appetizer for summer garden parties, picnics, or a quick weeknight meal. Ready in under 15 minutes, it pairs creamy burrata with fresh tomatoes and basil for a bright, satisfying bite.
A true crowd-pleaser made with simple ingredients. Serve alongside other small bites such as Mutabal (roasted eggplant dip), eggplant hummus, or fried shishitos for a complete spread.
Table of Contents
- What is Burrata?
- A Note on Seasonality
- Ingredients
- How to Make this Creamy Burrata Bruschetta Recipe
- Expert Tips
- Recipe FAQs
- Other Appetizers You’ll Love
- Burrata Bruschetta Recipe
What is Burrata?
Burrata is a semi-soft Italian cheese from Puglia. It has a thin mozzarella exterior filled with stracciatella — soft mozzarella curds mixed with cream — giving it a rich, creamy center. On its own it’s lovely, but when combined with tangy tomatoes and fragrant basil it becomes unforgettable.
Burrata is widely available in grocery stores, specialty shops, and Italian markets. Try it on bruschetta, in a Caprese-style salad, or with fresh fruit for a simple, elegant dish.
A Note on Seasonality
This recipe shines in summer when tomatoes are at their peak and basil is abundant. If you can use homegrown or market-fresh tomatoes, the flavor will be noticeably better. That said, you can make it year-round with the best tomatoes you can find.
I make burrata bruschetta often in the warmer months and it’s something I look forward to all winter. If you have extra cherry tomatoes, this recipe is a great way to showcase them.
Ingredients
This simple recipe uses fresh, accessible ingredients and comes together quickly.
- Bread: Use toasted or grilled sliced baguette, Italian loaf, ciabatta, or any crusty bread to balance the soft toppings. Gluten-free bread, sourdough, or crackers work too.
- Burrata: The star ingredient — rich and creamy. If unavailable, ricotta, buffalo mozzarella, or even cottage cheese can be used as substitutes.
- Tomatoes: Sweet cherry or grape tomatoes are ideal, but heirloom or Roma tomatoes also work. Cut small tomatoes in half.
- Red onion: Thinly sliced for crunch and a bit of bite. Omit if preferred.
- Fresh basil: Adds a bright herbal note. Fresh parsley is an acceptable alternative if needed.
- Olive oil: Good-quality extra-virgin olive oil makes a noticeable difference.
- Balsamic vinegar: Adds sweet-tangy balance; lemon or another vinegar can be used instead.
- Flaky salt: For finishing. Kosher or sea salt are fine.
See the recipe card below for exact quantities.
How to Make this Creamy Burrata Bruschetta Recipe
Ready in about 15 minutes, this recipe is made in a few straightforward steps. A full step-by-step recipe is provided in the recipe card.
Step 1. Toast bread. Brush slices lightly with olive oil, toast or grill until golden, and rub each slice with a garlic clove.
Step 2. Toss. Combine cherry tomatoes, thinly sliced red onion, chopped or torn basil, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, salt and pepper. Toss and adjust seasoning to taste.
Step 3. Burrata. Break open the burrata and place portions on each toasted slice.
Step 4. Assemble. Spoon the tomato mixture over the burrata, drizzle with a little more olive oil, finish with flaky salt, extra basil, and a balsamic glaze if desired. Serve immediately.
Expert Tips
- Grill the bread: Grilling adds a smoky depth; use a BBQ or a stovetop grill pan.
- Use ripe tomatoes: Fresh, fully ripe tomatoes provide the best flavor. Allow slightly underripe tomatoes to ripen at room temperature for a day or two.
- Try confit tomatoes: For concentrated flavor, confit tomatoes make an excellent upgrade.
- Use stracciatella if available: If you can buy burrata filling on its own, it’s an easy way to get the creamy texture.
- Quality olive oil: Because the recipe is simple, a flavorful extra-virgin olive oil elevates the dish.
Recipe FAQs
No. While they look similar, burrata has a thin mozzarella shell and a creamy stracciatella filling, which makes it richer and softer than regular mozzarella.
You can prepare the tomato topping 1–2 days ahead and refrigerate it. Toast or grill the bread and assemble just before serving for best texture.
Bruschetta is best assembled just before eating. If serving a crowd, offer the toasted bread, cheese, and topping separately so guests can assemble their own—and leftovers stay fresher.
Other Appetizers You’ll Love
Roasted Cabbage Wedges with Tahini and Chili Crisp
Purple Cabbage Slaw with Apples and Walnuts
No Mayo Coleslaw with Lemon Sumac Dressing
Spring Pasta Salad with Honey Sumac Dressing
If you make this Burrata Bruschetta, please rate the recipe and leave a comment to help others who want to try it.
Burrata Bruschetta
Ingredients
- 1 Baguette or Italian loaf – sliced into ½–¾” (1–2 cm)
- 3 tbsp Olive oil – divided
- 1–2 Garlic cloves – peeled
- 2–3 cups Cherry tomatoes – halved
- ¼ Red onion – very thinly sliced
- ½ cup Basil – chopped or torn
- 1 tbsp Balsamic vinegar
- Kosher salt and black pepper – to taste
- 1 Large burrata ball – or two small ones
- Flaky salt, balsamic glaze, extra olive oil and more basil – for garnish
Instructions
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Toast bread. Lightly brush slices with olive oil. Toast or grill until golden, then rub one side of each slice with a garlic clove.
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Toss. In a bowl, combine halved cherry tomatoes, thinly sliced red onion, basil, 2 tbsp olive oil, 1 tbsp balsamic vinegar, salt and pepper. Toss and taste; adjust seasoning as needed.
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Burrata. Gently break open the burrata. Arrange toasted bread with the garlic side up and place a portion of burrata on each slice.
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Assemble. Spoon the tomato mixture over the burrata, drizzle with a little extra olive oil or balsamic glaze, sprinkle with flaky salt and extra basil, and serve immediately.
Notes
Fun additions: Add roasted red peppers, roasted garlic, lemon zest, red pepper flakes, olives, artichoke hearts, or capers for variation.
Ingredient Notes and Substitutions:
- Bread: Any sturdy, crusty bread works well to provide contrast to the soft cheese and tomatoes.
- Burrata: If unavailable, use ricotta or buffalo mozzarella.
- Tomatoes: Cherry or grape tomatoes are ideal; heirloom or Roma tomatoes work too.
- Red onions: Optional but add a pleasant contrast; omit for picky eaters.
- Fresh basil: Hard to replace — fresh parsley can be used if needed.
- Olive oil: Use good-quality extra-virgin olive oil for the best flavor.
- Balsamic vinegar: Provides sweet-tangy balance; lemon or another vinegar can be substituted.
- Flaky salt: Use kosher or sea salt if needed.
Nutrition
Nutrition information is an approximation.
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