Burrata Bruschetta: Easy And Delicious Summer Appetizer
Servings: 4 -6 people
This easy Burrata Bruschetta is the perfect summer appetizer. Combine creamy burrata cheese, fresh tomatoes & crispy bread for a burst of flavor.
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Ingredients
For the bruschetta
- 2 cups chopped tomatoes (Roma tomatoes or Cherry tomatoes)
- 3 tbsp thinly sliced fresh basil
- 1 small garlic clove, minced
- 2 tbsp finely chopped red onion
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp kosher salt
- pinch chili flakes or red pepper flakes
- 1-2 ball (8 oz or 227 grams) of fresh burrata
For the crostini
- 1 baguette, cut into 1/2 inch slices
- olive oil
- 1 garlic clove, cut in half
Garnishes
- fresh basil leaves
- flaky salt and ground pepper
Instructions
For the bruschetta
- To a medium-sized bowl add the chopped tomatoes, thinly sliced fresh basil, minced garlic, finely chopped red onion, olive oil, balsamic vinegar, salt and a pinch of chili flakes. Use a spoon to mix well and set aside (leave for at least 10 minutes to allow the flavours to meld together).
For the crostini
- Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1/2-inch thick slices (I usually do about 12-16 slices). Place the baguette slices on a parchment paper lined baking sheet. Brush (or drizzle) the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. When they come out of the oven, rub the top side of each of the crostini with a cut half of garlic. Set aside to cool.
Assemble the burrata bruschetta
- After the bruschetta has sat for 10 minutes and the crostini have cooled, assemble the burrata bruschetta by pulling the ball of burrata apart gently with your hands and placing in a bowl.Use a small spoon to scoop out a spoonful of the creamy burrata center and spread on each crostini.
- Then, use a fork or slotted spoon to divide the bruschetta, topping each crostini. Garnish with fresh basil leaves and/or flaky salt and ground pepper if desired
Notes
- Make the tomato mixture ahead of time: You can make the tomato bruschetta mixture ahead of time and store in a glass airtight container for up to 8 hours in the fridge. Any longer and the tomatoes could get too mushy.
- Types of tomatoes: In this recipe I use cherry tomatoes but you can use any variety you have on hand. Roma tomatoes are my next favorite. Just a friendly reminder if you use larger tomatoes with lots of seeds like beefsteak or heirloom tomatoes, make sure to scoop out the seeds first as they can cause the tomato mixture to become too watery.
- Ripe tomatoes: Ripe tomatoes will make this the most flavorful appetizer!
- Garlic: If you don't like raw garlic, you can omit it from the bruschetta and use a substitute. A pinch or two of garlic powder will work. Or, you could try sautéing the raw garlic in a drizzle of olive oil first, let it cool and then add to the bruschetta mixture. Sautéing the garlic will help to mellow out the flavor.
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