I just threw together a Tomato Burrata Crostini that somehow makes plain bread feel like a party and you need to see it to believe it.
I’m obsessed with this Burrata Bruschetta because it’s pure cheeky summer joy on bread. I love the ooze of burrata against sweet cherry tomatoes and that bright pop makes it sing.
It’s messy, flirtatious, impossible to eat politely. I adore throwing it out at a picnic or a quick table brawl with friends, no fuss, big payoff.
Tomato Burrata Crostini vibes but better, because the cheese is ridiculous. Snacks For Friends Over?
Absolutely. And I keep coming back for that salty pop and the way every bite makes me want another.
No ceremony. Just shout, pass, repeat.
I always swoon.
Ingredients
- Bagutte crunch and sturdy base for all the juicy toppings.
- Extra virgin olive oil gives slick richness and helps browning.
- Garlic adds that punchy aroma when you rub it on.
- Burrata brings creamy, dreamy center and mild, milky protein.
- Cherry tomatoes pop with sweet acidity and fresh juiciness.
- Basically basil adds green, peppery freshness and herbal zip.
- Flaky sea salt gives crunchy bursts and makes things sing.
- Freshly ground black pepper gives subtle heat and background bite.
- Plus balsamic glaze adds sticky sweet-tart notes, totally optional.
- Lemon zest adds bright citrus spark that wakes up everything.
Ingredient Quantities
- 1 baguette about 12 inches, sliced into 12 thin rounds
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, halved
- 8 ounces burrata (1 large ball or 2 small balls)
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons balsamic glaze, optional
- Zest of 1 lemon, optional but nice
How to Make this
1. Preheat your oven to 400°F (or heat a skillet over medium heat). Brush both sides of the baguette rounds with the 2 tablespoons olive oil, arrange on a baking sheet or skillet and toast until golden and crisp, about 5 to 7 minutes total; keep an eye cause they brown fast.
2. While the bread toasts, halve the 2 cups cherry tomatoes and put them in a bowl. Toss with a pinch of flaky sea salt, freshly ground black pepper, the zest of 1 lemon if using, and the torn 1/4 cup basil leaves. Set aside to let the flavors marry.
3. When the toasts come out, immediately rub each warm round with the cut side of the 1 garlic clove; one swipe per toast is plenty unless you love garlic.
4. Tear or gently cut the 8 ounces burrata into pieces so each toast can get a creamy scoop; if it’s one large ball, let it sit 5 minutes at room temp so it spreads easier.
5. Top each garlic-rubbed toast with a spoonful of torn burrata, letting the creamy center ooze a bit, then pile a few halved tomatoes and basil on top. Try not to overload or the toast will go soggy.
6. Finish with another light sprinkle of flaky sea salt and more freshly ground black pepper to taste.
7. If you like a sweet/tangy hit, drizzle 2 tablespoons balsamic glaze over the assembled bruschetta just before serving. A little goes a long way.
8. Serve right away so the bread stays crisp. These are best eaten within 15 minutes of assembly, otherwise the toasts get soft.
Equipment Needed
1. Oven or heavy skillet (for toasting the baguette)
2. Baking sheet or large skillet (to hold the bread while toasting)
3. Pastry brush or small basting brush (to oil the bread)
4. Sharp knife and cutting board (to slice the baguette and halve tomatoes)
5. Mixing bowl and spoon (to toss tomatoes, basil, lemon zest and seasonings)
6. Microplane or fine grater (for lemon zest)
7. Cheese knife or small spatula (to tear/scoop the burrata)
8. Serving platter and tongs or serving spoon (to assemble and serve)
FAQ
Burrata Bruschetta Recipe Substitutions and Variations
- Baguette: swap for ciabatta slices, sourdough rounds or pre-made crostini if you want something crunchier, they’ll hold the burrata better than soft bread
- Burrata: use fresh mozzarella balls, a mix of ricotta plus a spoon of cream, or stracciatella for a similar creamy center (not exactly the same but close)
- Cherry tomatoes: grape tomatoes, diced heirloom tomatoes, or even finely chopped sun-dried tomatoes packed in oil for a sweeter punch
- Fresh basil: try arugula for peppery bite, fresh oregano or mint for a different bright note, or a few basil chiffonade plus microgreens if you want texture
Pro Tips
1) Toast the bread a little longer than you think, but watch it closely. Let it get deep golden so it holds up under the burrata and tomatoes, otherwise it goes soggy in like two bites.
2) Let the burrata sit at room temp for at least 10 minutes before you tear it. Cold burrata is firmer and kind of fights you when you try to spread it, warmed it just becomes silky and dreamy.
3) Salt the tomatoes and let them sit while the toasts cook. That draws out juice and amps the flavor. If they get a bit wet, spoon off excess liquid before you pile them on so the bread stays crisp.
4) Don’t go crazy with the balsamic glaze. A thin ribbon adds brightness, too much makes it cloying and will overpower the delicate cheese and basil. If you like a sharper tang, just add a squeeze of lemon instead.
Burrata Bruschetta Recipe
I just threw together a Tomato Burrata Crostini that somehow makes plain bread feel like a party and you need to see it to believe it.
12
servings
146
kcal
Equipment: 1. Oven or heavy skillet (for toasting the baguette)
2. Baking sheet or large skillet (to hold the bread while toasting)
3. Pastry brush or small basting brush (to oil the bread)
4. Sharp knife and cutting board (to slice the baguette and halve tomatoes)
5. Mixing bowl and spoon (to toss tomatoes, basil, lemon zest and seasonings)
6. Microplane or fine grater (for lemon zest)
7. Cheese knife or small spatula (to tear/scoop the burrata)
8. Serving platter and tongs or serving spoon (to assemble and serve)
Ingredients
1 baguette about 12 inches, sliced into 12 thin rounds
2 tablespoons extra virgin olive oil
1 clove garlic, halved
8 ounces burrata (1 large ball or 2 small balls)
2 cups cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
Flaky sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons balsamic glaze, optional
Zest of 1 lemon, optional but nice
Directions
- Preheat your oven to 400°F (or heat a skillet over medium heat). Brush both sides of the baguette rounds with the 2 tablespoons olive oil, arrange on a baking sheet or skillet and toast until golden and crisp, about 5 to 7 minutes total; keep an eye cause they brown fast.
- While the bread toasts, halve the 2 cups cherry tomatoes and put them in a bowl. Toss with a pinch of flaky sea salt, freshly ground black pepper, the zest of 1 lemon if using, and the torn 1/4 cup basil leaves. Set aside to let the flavors marry.
- When the toasts come out, immediately rub each warm round with the cut side of the 1 garlic clove; one swipe per toast is plenty unless you love garlic.
- Tear or gently cut the 8 ounces burrata into pieces so each toast can get a creamy scoop; if it's one large ball, let it sit 5 minutes at room temp so it spreads easier.
- Top each garlic-rubbed toast with a spoonful of torn burrata, letting the creamy center ooze a bit, then pile a few halved tomatoes and basil on top. Try not to overload or the toast will go soggy.
- Finish with another light sprinkle of flaky sea salt and more freshly ground black pepper to taste.
- If you like a sweet/tangy hit, drizzle 2 tablespoons balsamic glaze over the assembled bruschetta just before serving. A little goes a long way.
- Serve right away so the bread stays crisp. These are best eaten within 15 minutes of assembly, otherwise the toasts get soft.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 70g
- Total number of serves: 12
- Calories: 146kcal
- Fat: 6.3g
- Saturated Fat: 2.8g
- Trans Fat: 0.05g
- Polyunsaturated: 0.43g
- Monounsaturated: 2.6g
- Cholesterol: 19mg
- Sodium: 167mg
- Potassium: 112mg
- Carbohydrates: 12.8g
- Fiber: 1.1g
- Sugar: 2.6g
- Protein: 4.4g
- Vitamin A: 208IU
- Vitamin C: 3.9mg
- Calcium: 72mg
- Iron: 0.88mg
