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Burrata bruschetta on a plate

Creamy Burrata Bruschetta with Fresh Tomatoes (25 Minutes)

Allie Hagerty
This creamy burrata bruschettais made with oven-toasted baguette, torn creamy burrata, and a marinated cherrytomato and red onion topping finished with fresh basil. Ready in 25 minutes.The key is tearing the burrata onto hot toast so the creamy interior softensand melds into the bread.
5 from 1 rating
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Servings 16 servings

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).

Notes

Tear the burrata onto hot toast. This is the technique that makes this recipe. The heat softens the creamy interior slightly so it loosens and melds into the bread rather than sitting on top of it cold and firm.
Tear burrata by hand, never cut it. A knife squishes the ball and you lose the dramatic creamy interior spilling out. Use your hands and tear gently.
Add basil right before serving. Basil darkens quickly once it hits salt and olive oil. Keep it out of the tomato mixture until the very last moment.
Assemble right before serving. The tomato mixture releases liquid and the bread goes soggy fast. Have everything ready and assemble to order.
Storage: The tomato mixture keeps in the fridge for up to 2 days; bring to room temperature before serving and add fresh basil right before assembling. Do not store assembled bruschetta; toast the bread fresh each time.
 

Nutrition Facts

Serving: 1toastCalories: 104kcalCarbohydrates: 9gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 245mgPotassium: 93mgFiber: 1gSugar: 2gVitamin A: 205IUVitamin C: 7mgCalcium: 59mgIron: 1mg
Keyword antipasto, bruschetta, burrata, tomatoes
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