Creamy Burrata Bruschetta with Fresh Tomatoes (25 Minutes)
This Burrata Bruschetta is the summer appetizer I make most often when tomatoes are at their peak. Oven-toasted baguette slices get topped with torn creamy burrata right out of the oven, so the heat of the toast softens the cheese slightly and the creamy interior spills out over the bread. Then comes a spoonful of fresh cherry tomatoes marinated with red onion, good olive oil, and torn basil. It is ready in 25 minutes, serves 16, and looks far more impressive than the effort involved. Assemble right before serving, and you are done.
I grow cherry tomatoes in my New England garden every summer and this is one of the first recipes I make when they start coming in. The key is tearing the burrata onto the hot toast rather than cold; the heat loosens the creamy interior just enough to turn it into something that feels almost like a sauce. It transforms the whole bite. If you love summer bruschetta, you will also want to try my Pesto Bruschetta with Marinated Tomatoes, Caprese Bruschetta, and Bruschetta al Pomodoro.
Ingredients
Use the ripest, most flavorful cherry tomatoes you can find; this is a simple recipe and the tomato flavor carries everything. Toss them with red onion, olive oil, salt, and pepper and let them sit for at least 10 minutes before assembling; this draws out the juices and softens the raw onion bite. Add the torn basil right before serving, not earlier; basil darkens quickly once it hits salt and olive oil. For the burrata, tear it by hand rather than cutting it; a knife squishes it, and you lose the dramatic creamy interior. And use a sturdy bread; a good baguette or ciabatta holds up better than standard sandwich bread under the weight of the topping.
Step-by-Step Instructions
- Preheat the oven to 400F (200C). Slice the baguette and brush each side with olive oil. Arrange on a large baking sheet and bake for 10-15 minutes, flipping halfway, until golden and crisp.
2. While the bread toasts, combine cherry tomatoes, red onion, salt, pepper, and olive oil in a medium bowl. Toss and set aside to marinate for at least 10 minutes.
3. Tear the burrata into pieces and distribute evenly over the hot toast.
4. Spoon the tomato mixture generously over the burrata and serve immediately.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Burrata Bruschetta with Fresh Tomatoes (25 Minutes)
Equipment
- Knife
- cutting board
- Medium bowl
- Large sheet pan
- Silicone pastry brush
Ingredients
For the Tomato Topping
- 1 pint cherry tomatoes halved
- 1/2 cup red onion minced
- 6 leaves basil torn
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil
For the Bruschetta
- 1 baguette
- 2 tablespoons olive oil
- 1 ball of burrata
Instructions
- Preheat your oven to 400° Fahrenheit (200°Celsius).
- In a medium bowl, combine the halved cherry tomatoes, minced red onion, kosher salt, black pepper, and extra-virgin olive oil. Set aside. If you’re preparing this ahead of time, you can store it in the fridge. Just remember to take it out 10 minutes before serving to bring it to the right temperature.1 pint cherry tomatoes, 1/2 cup red onion, 1 teaspoon kosher salt, 1/2 teaspoon freshly cracked black pepper, 3 tablespoons extra-virgin olive oil
- Slice the baguette and brush each side with olive oil. Place the slices on a large sheet pan and bake for 10-15 minutes, turning halfway through, until the bread is golden and crisp.1 baguette, 2 tablespoons olive oil
- Just before serving, add the torn basil to the tomato mixture and toss to combine. Tear the burrata into pieces and distribute it evenly over the toasted baguette slices. Spoon the tomato mixture over the burrata-topped bread.6 leaves basil, 1 ball of burrata
- Enjoy your fresh, delicious burrata bruschetta right away! (200°C).
The creamy burrata was so delicious with the crusty bread!