I can’t wait to share my Tomato Burrata Crostini, a quick summer recipe that features a surprising step you’ll want to read about.
I bring a tray of burrata topped toasts to every summer get together and they vanish fast. Burrata bruschetta looks simple yet it’s sneaky: creamy burrata paired with bright cherry tomatoes makes ordinary bread feel like something you’d find in a tiny trattoria.
I call it Tomato Burrata Crostini in my head, though other times I joke and call it Cheese Bruschetta when people want to sound fancy. It somehow gets people quiet, leaning in to inspect the little puddles of creamy goodness and juice, then suddenly everyone’s reaching for seconds.
Try it and see how a few honest flavors start trouble at the table.
Ingredients
- Crunchy bread gives carbs and fibre, great for soaking up juicy tomatoes and burrata.
- Healthy fats, heart friendly, adds silky richness and brightens flavors, use sparingly.
- Small but mighty, brings a savory punch, some raw bite, mellow when rubbed on toast.
- Sweet and tangy, provide vitamin C and juiciness, they balance creamy burrata nicely.
- Ultra creamy cheese, protein and calcium rich, it melts in your mouth, very indulgent.
- Fragrant basil, adds freshness and peppery lift, a few leaves change everything.
- Sweet tangy balsamic glaze option, concentrates flavor, adds glossy finish and slight acidity.
- Tiny flakes of sea salt give crunchy bursts, enhance flavors without making it too salty.
Ingredient Quantities
- 1 small baguette or crusty Italian loaf about 10 oz sliced about 1 2/3 cm thick
- 2 tablespoons extra virgin olive oil plus a little more for drizzling
- 1 large garlic clove peeled
- 1 pint cherry tomatoes halved or 2 cups chopped ripe tomatoes
- 8 oz burrata one large ball or two small balls
- 8 to 12 fresh basil leaves torn or roughly chopped
- 1/2 teaspoon flaky sea salt plus more for finishing
- freshly ground black pepper to taste
- 1 to 2 tablespoons balsamic glaze or aged balsamic vinegar optional
- pinch of red pepper flakes optional
How to Make this
1. Preheat your oven to 450 F or heat a grill or skillet so it’s nice and hot, this will give the bread a good crunch.
2. Slice the baguette about 1 2 3 cm thick, brush both sides lightly with 2 tablespoons of extra virgin olive oil and toast on a baking sheet or in the skillet until golden and crisp about 5 to 7 minutes, flip once so both sides get color.
3. While the bread is warm rub each slice with the peeled garlic clove so the toast gets that mellow garlic hit then drizzle a little more olive oil on top.
4. Prep the tomatoes: halve the cherry tomatoes or chop the ripe tomatoes, put them in a bowl and toss with a splash of olive oil, the 1/2 teaspoon flaky sea salt, freshly ground black pepper, torn basil, and a pinch of red pepper flakes if you want heat. Let them sit for a minute to soften and release juices.
5. To avoid soggy bruschetta, drain off excess tomato juices or spread the tomatoes on a paper towel for a few seconds before piling them on the bread.
6. Bring the burrata to room temperature so it’s creamy inside, then gently tear the ball open and reserve the creamy center. Pull or tear the outer skin into pieces to top the toasts, or use whole small balls split between slices.
7. Pile the drained tomato mix onto each toast, then top with pieces of burrata and spoon some of the creamy center over the top for maximum ooze.
8. Finish with torn basil leaves, a light drizzle of extra virgin olive oil, and if using a little balsamic glaze or aged balsamic vinegar for brightness. Sprinkle a touch more flaky sea salt and freshly ground black pepper to taste.
9. Serve immediately while the toast is still crisp, the burrata is soft and the tomatoes are fresh. Enjoy it right away cause it does not keep well once assembled.
10. Quick tips: let the burrata sit out for at least 15 minutes before serving, always rub the warm bread with garlic not raw bread, and use good olive oil and ripe tomatoes for the best flavor.
Equipment Needed
1. Oven, grill, or heavy skillet preheated nice and hot
2. Baking sheet or cast iron skillet for toasting the bread
3. Serrated bread knife for even 1 2/3 cm slices
4. Cutting board big enough for bread and tomatoes
5. Pastry brush or small spoon to oil the slices
6. Mixing bowl and fork or spoon to toss the tomatoes
7. Cheese knife or small spoon to tear open the burrata and scoop the creamy center
8. Paper towels or fine mesh strainer to drain excess tomato juices
9. Tongs or spatula to flip toasts and measuring spoons for the salt and oil
FAQ
Burrata Bruschetta Recipe Substitutions and Variations
- Bread swap: ciabatta works great for toasting, sourdough gives a nice tang, or use a sturdy country loaf sliced and toasted
- Burrata swap: fresh mozzarella with a spoonful of ricotta to mimic the creamy center, or stracciatella if you can find it, or labneh for a tangier, thicker spread
- Tomato swap: grape tomatoes are the easiest substitute, chopped ripe plum tomatoes work fine too, or try halved sun dried tomatoes packed in oil but use less olive oil
- Balsamic glaze swap: aged balsamic vinegar for the same sweet tang, or a quick drizzle of honey and lemon for brightness, or simmer balsamic until syrupy for a homemade reduction
Pro Tips
– Toast the bread a little more than you think you need to so it stays crisp under the tomatoes, get some golden spots and a tiny bit of char for flavor. Rub the warm slices with the garlic right after to melt the garlic into the crust, dont rub raw bread.
– Salt the tomatoes early and let them sit so they release juice, then drain or blot them well before piling on the toast. The salt makes them taste brighter and also helps avoid soggy toast.
– Let the burrata come to room temp, tear it open and spoon the creamy center over the top for max ooze. Save any milky liquid from the burrata and drizzle a little back on the toasts, its pure flavor.
– Finish at the last second: add basil right before serving, drizzle good olive oil and just a touch of balsamic glaze if you want brightness, but dont drown it. Serve immediately so the toast stays crunchy and the cheese stays silky.
Burrata Bruschetta Recipe
I can't wait to share my Tomato Burrata Crostini, a quick summer recipe that features a surprising step you'll want to read about.
4
servings
446
kcal
Equipment: 1. Oven, grill, or heavy skillet preheated nice and hot
2. Baking sheet or cast iron skillet for toasting the bread
3. Serrated bread knife for even 1 2/3 cm slices
4. Cutting board big enough for bread and tomatoes
5. Pastry brush or small spoon to oil the slices
6. Mixing bowl and fork or spoon to toss the tomatoes
7. Cheese knife or small spoon to tear open the burrata and scoop the creamy center
8. Paper towels or fine mesh strainer to drain excess tomato juices
9. Tongs or spatula to flip toasts and measuring spoons for the salt and oil
Ingredients
1 small baguette or crusty Italian loaf about 10 oz sliced about 1 2/3 cm thick
2 tablespoons extra virgin olive oil plus a little more for drizzling
1 large garlic clove peeled
1 pint cherry tomatoes halved or 2 cups chopped ripe tomatoes
8 oz burrata one large ball or two small balls
8 to 12 fresh basil leaves torn or roughly chopped
1/2 teaspoon flaky sea salt plus more for finishing
freshly ground black pepper to taste
1 to 2 tablespoons balsamic glaze or aged balsamic vinegar optional
pinch of red pepper flakes optional
Directions
- Preheat your oven to 450 F or heat a grill or skillet so it's nice and hot, this will give the bread a good crunch.
- Slice the baguette about 1 2 3 cm thick, brush both sides lightly with 2 tablespoons of extra virgin olive oil and toast on a baking sheet or in the skillet until golden and crisp about 5 to 7 minutes, flip once so both sides get color.
- While the bread is warm rub each slice with the peeled garlic clove so the toast gets that mellow garlic hit then drizzle a little more olive oil on top.
- Prep the tomatoes: halve the cherry tomatoes or chop the ripe tomatoes, put them in a bowl and toss with a splash of olive oil, the 1/2 teaspoon flaky sea salt, freshly ground black pepper, torn basil, and a pinch of red pepper flakes if you want heat. Let them sit for a minute to soften and release juices.
- To avoid soggy bruschetta, drain off excess tomato juices or spread the tomatoes on a paper towel for a few seconds before piling them on the bread.
- Bring the burrata to room temperature so it's creamy inside, then gently tear the ball open and reserve the creamy center. Pull or tear the outer skin into pieces to top the toasts, or use whole small balls split between slices.
- Pile the drained tomato mix onto each toast, then top with pieces of burrata and spoon some of the creamy center over the top for maximum ooze.
- Finish with torn basil leaves, a light drizzle of extra virgin olive oil, and if using a little balsamic glaze or aged balsamic vinegar for brightness. Sprinkle a touch more flaky sea salt and freshly ground black pepper to taste.
- Serve immediately while the toast is still crisp, the burrata is soft and the tomatoes are fresh. Enjoy it right away cause it does not keep well once assembled.
- Quick tips: let the burrata sit out for at least 15 minutes before serving, always rub the warm bread with garlic not raw bread, and use good olive oil and ripe tomatoes for the best flavor.
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: 215g
- Total number of serves: 4
- Calories: 446kcal
- Fat: 26.2g
- Saturated Fat: 11.3g
- Trans Fat: 0g
- Polyunsaturated: 1.3g
- Monounsaturated: 10.9g
- Cholesterol: 57mg
- Sodium: 757mg
- Potassium: 344mg
- Carbohydrates: 39.2g
- Fiber: 3g
- Sugar: 3.9g
- Protein: 16.6g
- Vitamin A: 800IU
- Vitamin C: 13.5mg
- Calcium: 143mg
- Iron: 1.5mg
