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Burrata Bruschetta

Burrata Bruschetta

Delicious Burrata Bruschetta made with fresh tomatoes and basil topped on crispy bread.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Italian
Servings 4 slices
Calories 300 kcal

Equipment

  • oven
  • Baking Sheet
  • Mixing Bowl

Ingredients
  

For the tomato topping

  • 2 cups baby tomatoes, quartered or chopped (e.g. cherry, grape or cocktail tomatoes)
  • ¼ cup fresh basil leaves chopped or torn
  • 1 clove garlic minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon dried oregano (optional)
  • salt to taste
  • freshly ground pepper to taste

For the burrata bruschetta toasts

  • 6-8 slices ciabatta, sourdough or other crusty bread sliced at an angle (about ½–¾ inch / 1.5 cm thick)
  • olive oil for brushing
  • 1 clove garlic cut in half
  • salt
  • pepper
  • 8 ounces burrata cheese drained and patted dry

For the garnish

  • balsamic glaze additional drizzle olive oil (optional)
  • fresh basil leaves
  • flaky sea salt (like Maldon salt)

Instructions
 

Preparation

  • Make the tomato topping: Combine all the tomato topping ingredients in a mixing bowl and toss well to combine. Season to taste with salt and pepper. Set aside to allow the flavors to meld and marinate while you prepare the bread.
  • Prepare the bread: Preheat the oven to 400F/200C and arrange the bread slices in a single layer on a large baking sheet. Brush the tops with a little olive oil and sprinkle with salt and pepper. Bake for about 10-15 minutes or until golden and crisp. Alternatively, grill the bread slices. Remove from the oven and carefully rub the surface of each toast with the cut end of the garlic clove while still warm.
  • Assemble: Gently tear open the burrata into large chunks and divide between the toasted bread slices, spreading the creamy center with the back of a spoon. Spoon over some of the tomato topping on each slice (try not to spoon up too much of the excess liquid that released as the tomatoes marinated). Garnish with a drizzle of balsamic glaze (and additional olive oil if you like), basil leaves and a sprinkle of flaky sea salt. Serve immediately.

Notes

A good crusty bread that is sturdy enough to hold the juicy topping is best for bruschetta. Serve burrata at room temperature for optimal taste. Allow the tomato topping to marinate for better flavor.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg
Keyword appetizer, Bruschetta, Burrata Bruschetta, Italian recipe, Tomato Topping
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