This Burrata Bruschetta is a party favorite: classic tomato bruschetta paired with creamy burrata for an elegant yet easy appetizer. It’s quick to prepare, requires minimal ingredients, and makes a beautiful presentation—perfect for summer gatherings or holiday entertaining.
This recipe shines year-round: fresh garden tomatoes in warm months, and a refined look for special occasions when you want something classy but simple. Serve it as a self-serve appetizer so guests can build their own toasts.
Why You’ll Love This Recipe:
- Quick and easy with minimal ingredients.
- Looks fancy while being simple to prepare.
- Burrata adds a creamy, decadent touch to classic bruschetta.
- Perfect for parties—guests can assemble their own toasts.
Ingredients:
Burrata — a creamy Italian cheese with a mozzarella shell and a soft, stracciatella center. Serve at room temperature and break open just before serving.
Vine ripe or Roma tomatoes — choose firm tomatoes for texture that holds on to the bread.
Garlic — freshly minced for bright raw flavor.
Fresh parsley and basil — for freshness and aroma.
Olive oil & balsamic vinegar — a simple marinade that brings the ingredients together.
French bread or ciabatta — thinly sliced, brushed with oil and toasted for the ideal base.
*Quantities are provided in the recipe card below.
Substitutions and Variations:
For heat, sprinkle red pepper flakes over the burrata before topping with bruschetta. A drizzle of balsamic glaze adds extra sweet-tangy depth. If burrata is unavailable, fresh mozzarella makes a fine substitute, though you’ll miss the creamy center. Serve with a garlic compound butter for a flavorful dipping option.
How to Make Burrata Bruschetta (Step-by-Step):
Step 1: Remove stems and seeds from the tomatoes and dice them into small pieces.
Step 2: In a bowl, combine the diced tomatoes, garlic, parsley, basil, salt, and pepper. Stir gently to mix.
Step 3: Add olive oil and balsamic vinegar, toss to combine, then cover and chill for 30 minutes to 1 hour to marinate. Remove the burrata from the fridge about an hour before serving so it reaches room temperature. After marinating, drain a bit of excess liquid and let the bruschetta sit at room temperature.
Step 4: Preheat the oven to 350°F (175°C). Slice the bread into 1–2 inch pieces, place on a baking sheet, drizzle with olive oil and a pinch of salt if desired, and bake 8–10 minutes until warm and lightly toasted.
Step 5: Arrange the bruschetta and burrata in separate bowls alongside the toasted bread so guests can assemble their toasts.
Step 6: Break open the burrata with a spoon or knife and spread it over the toasted bread.
Step 7: Spoon the marinated tomato mixture over the burrata-topped toast. Serve immediately and enjoy.
Expert Tips:
- Choose firm, ripe tomatoes so the topping holds up on the bread.
- Marinate the tomato mixture for at least 30 minutes to let flavors meld; up to overnight is possible if you drain excess liquid after an hour.
- Let burrata come to room temperature for the best texture and flavor.
- Keep the burrata whole until serving to preserve presentation—break it open when guests are ready to assemble their toasts.
Recipe FAQs:
Serve the tomato bruschetta cold or at room temperature on warm toasted bread. Burrata also tastes best at room temperature, so remove it from the fridge before serving.
Halve the tomatoes, remove stems and seeds, then chop into small to medium pieces depending on your texture preference.
Store-bought tomatoes work well—just choose ones that are firm and not mealy for the best texture and flavor.
Yes. You can marinate up to overnight, but drain excess marinade after the first hour to prevent the tomatoes from becoming too soggy.
More Easy Appetizers You Will Love:
-
Phyllo Baked Brie with Fig Jam -
Baked Panko Cauliflower Bites
-
Spinach Artichoke Dip (One Skillet)
-
Elote Dip (Mexican Street Corn Dip)
If you try this Burrata Bruschetta, please leave a star rating and share your feedback in the comments. I love hearing how it turned out for you!
Recipe
Burrata Bruschetta
5 from 1 review
- Author: Tara Smithson
- Total Time: 1 hour
- Yield: 10–12 toasts
Description
This Burrata Bruschetta combines classic tomato bruschetta with creamy burrata for an easy, crowd-pleasing appetizer.
Ingredients
- 4 vine ripe tomatoes (use 6 if using smaller Roma tomatoes)
- 2 cloves garlic, minced
- ¼ cup fresh parsley, minced
- ¼ cup fresh basil, thinly sliced (chiffonade)
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- French bread loaf or ciabatta, sliced thin
- Two 4-ounce burrata balls (usually sold together in one container)
Instructions
- Remove stems and seeds from the tomatoes, then dice into small pieces.
- Combine tomatoes, garlic, parsley, basil, salt, and pepper in a bowl and stir gently.
- Add olive oil and balsamic vinegar, mix, then cover and refrigerate for 30 minutes to 1 hour to marinate. Remove burrata from the fridge about an hour before serving so it reaches room temperature. After marinating, drain some excess liquid and let the mixture sit at room temperature.
- Preheat oven to 350°F (175°C). Slice the bread into 1–2 inch pieces, place on a baking sheet, drizzle with olive oil and a pinch of salt if desired. Bake 8–10 minutes until warm and toasted.
- Place the tomato mixture and burrata in separate bowls and arrange with the toasted bread for serving.
- Break open the burrata with a spoon or knife and spread it onto the toasted bread.
- Spoon the marinated tomato mixture on top of the burrata and serve immediately.
Equipment
Cookie sheet, sharp knife or chef’s knife.
Notes
- Use firm tomatoes so the topping holds on the toast.
- Marinate for 30 minutes to an hour for best flavor; drain excess liquid if marinating longer.
- Allow burrata to come to room temperature before serving for optimal creaminess.
- Keep burrata whole until guests are ready to assemble to preserve presentation.
- Prep Time: 10 minutes
- Refrigeration Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Italian