These Tomato Burrata Bruschetta Toasts are fresh, flavorful, and so easy to make. Made with marinated tomatoes, creamy burrata cheese, crispy ciabatta bread, and plenty of garlic, this easy appetizer recipe comes together in just 30 minutes. They’re perfect for your next party or potluck.
Bruschetta is one of those recipes that just about everyone loves.
Crispy garlic bread? Check. Rich and creamy cheese? Of course. Fresh, flavorful toppings? Yes, please. Bruschetta has just about everything you could want in a delicious appetizer. It’s basically the perfect food.
Making bruschetta with burrata cheese takes this simple appetizer recipe up a notch. And if you’ve never had burrata cheese, you’re in for a treat. It’s like mozzarella, but super creamy and spreadable. Perfect for bruschetta toast.
I love serving this burrata bruschetta at summer cookouts, during the holidays, and at Super Bowl parties in February.
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What is Bruschetta?
In its most basic form, bruschetta is sliced bread that has been toasted or grilled, rubbed with fresh garlic, and drizzled with olive oil. Often, fresh tomatoes, herbs, cured meats, and cheeses top this Italian antipasto dish.
Bruschetta is usually served cold as an appetizer or snack.
Best Bread for Bruschetta
Bruschetta can be made using many types of bread. But, rustic bread with a sturdy crust and neutral flavor is best.
In Italy, pagnotta bread is traditional. However, this type of bread can be hard to find in other countries. Therefore, some other great options include ciabatta, sourdough bread, baguette, and focaccia.
Bruschetta vs Crostini
Both Italian in origin, bruschetta and crostini are similar appetizer-style dishes. They are both made with grilled slices of bread that are served with a variety of toppings.
Crostini toasts are typically smaller than bruschetta. The word crostini actually means “little crusts” in Italian. At a party, crostini might be served as part of a cheese plate or hors d’oeuvres spread. On the other hand, bruschetta is more of a starter dish.
Why You’ll Love This Recipe
- Quick & Easy- This burrata bruschetta recipe is so quick and easy to make. You can make a large batch of these toasts for a party in less than 30 minutes. How’s that for stress-free party planning?
- Flavorful- Fresh garlic, tomatoes, basil, olive oil, and balsamic vinegar. Does it get any more delicious than that? This simple appetizer packs some serious flavor onto a crispy little toast.
- Creamy Burrata- If you’ve never tried burrata cheese, you’re in for a treat! It’s basically mozzarella cheese, but creamier and more luxurious. And, in my opinion, it’s the perfect cheese for bruschetta.
Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Burrata Cheese- Look for fresh burrata cheese in the specialty cheese section of your grocery store. Burrata cheese is sold as a ball in a small tub of liquid. You’ll need 8 ounces of cheese to make this recipe.
- Ciabatta Bread- A rustic Italian white bread, ciabatta bread works perfectly as a bruschetta bread. Cut the bread into 1-inch thick slices. Avoid using any slices with too many holes to prevent the toppings from falling through.
- Tomatoes- I prefer to use globe tomatoes or plum tomatoes to make my bruschetta topping. Marinating the tomatoes for 20 minutes gives the flavors time to develop.
- Garlic- Bruschetta is all about garlic. Rubbing the toasted bread with fresh garlic as soon as it comes out of the oven infuses it with an intense garlic flavor.
- Basil- Ribbons of basil woven throughout the tomato mixture lend a fresh, peppery flavor.
- Olive Oil- High-quality extra-virgin olive oil is key to making good bruschetta.
- Balsamic Vinegar- Just a little balsamic vinegar gives the tomato mixture an acidic flavor that contrasts nicely with the rich and creamy burrata cheese.
What is Burrata Cheese?
Burrata cheese is a soft, creamy Italian cheese made from cow’s milk. It is made by wrapping a fresh mozzarella cheese pouch around a soft cheese filling called stracciatella.
When you slice into burrata cheese, the creamy filling spills out. And it is perfect for spreading onto bruschetta bread.
How to Store Burrata Cheese
Since burrata cheese is a fresh cheese, it does not have a very long shelf life. It is best to leave burrata cheese in its unopened, original package until ready to use. Each package should be labeled with a best-by date.
Eat the burrata cheese immediately once you open and cut into it. If you do end up with leftovers, store them in the refrigerator in an airtight container and enjoy within a day or two at most.
Step by Step Instructions
Here is how to make bruschetta with burrata cheese.
Step 1: Marinate the tomatoes. Preheat oven to 400°F. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, kosher salt, and black pepper. Add the diced tomatoes, basil, and garlic, tossing to coat. Allow the tomato mixture to marinate while you prepare the toasts.
Step 2: Toast the bread. Brush both sides of the ciabatta bread slices with olive oil and place them in a single layer on a rimmed baking sheet. Toast the bread in the preheated oven for 15 minutes, flipping halfway through. Then, carefully rub each slice of toasted bread with the halved garlic clove while still warm.
Step 3: Assemble the burrata bruschetta. Divide the burrata cheese evenly between the toasted bread slices, spreading it to coat the entire toast. Top each toast generously with the tomato-basil mixture, straining out any excess liquid, and serve immediately.
Quick Tip: Don’t want to use the oven? Toast the ciabatta bread in a grill pan on the stovetop instead.
Tips for Success
- Marinate the tomatoes. Giving the tomatoes time to marinate with garlic, basil, and vinegar will infuse them with lots of delicious flavors. I like to mix up the tomatoes before I toast the bread so they can marinate for 20 minutes or so.
- Use sturdy bread without holes. I love ciabatta bread because it has a sturdy crust that holds up well to heavy, wet toppings. Just avoid slices that have large holes to prevent the toppings from falling through.
- Serve immediately. When making burrata bruschetta with tomato for a party, I recommend only assembling a few toasts at a time so they don’t become soggy. Assemble what you think will be enjoyed within an hour and store the rest of the ingredients separately until needed.
- Make it DIY. Better yet, turn this burrata bruschetta into a fun, do-it-yourself assembly table. Then, guests can enjoy a crispy, freshly assembled bruschetta whenever they want.
- Double for a party. This recipe can easily be doubled or even tripled for a party or potluck.
Substitutions and Variations
Here are a few ways you can customize this tomato burrata bruschetta to fit your diet and taste preferences.
Substitutions
- Burrata Cheese- Fresh mozzarella cheese, ricotta cheese, cream cheese, goat cheese, or feta cheese are all delicious burrata substitutes.
- Ciabatta Bread- Try sourdough bread, baguette, or focaccia.
- Tomatoes- Instead of the diced globe or plum tomatoes, try halved cherry tomatoes or grape tomatoes. Otherwise, roasted red peppers or olives also make fantastic bruschetta toppings.
- Garlic- Swap the 2 cloves of garlic in the tomato-basil topping for ½ teaspoon garlic powder. You can also use garlic-infused olive oil.
- Basil- Use 1 tablespoon of dried basil in place of the fresh basil. You can also swap the basil for parsley, thyme, or rosemary.
- Olive Oil- Brush the ciabatta bread with melted butter, if preferred. Nut oils such as hazelnut oil or walnut oil make good substitutes for olive oil in bruschetta.
- Balsamic Vinegar- Replace the balsamic vinegar with a bit of lemon juice, red wine vinegar, or apple cider vinegar mixed with ½ teaspoon of sugar. Alternatively, leave the vinegar out of the tomato mixture and drizzle the finished toasts with a balsamic glaze.
Variations
- Gluten-Free- Use your favorite gluten-free ciabatta bread or sourdough bread to make gluten-free burrata bruschetta.
- Dairy-Free- Replace the burrata cheese with dairy-free mozzarella cheese or cream cheese to make a dairy-free version of this recipe.
- Sun-Dried Tomatoes- Swap the fresh tomatoes for marinated sun-dried tomatoes for a more intense tomato flavor.
- Sweet- Mix the tomatoes with diced peaches or strawberries to make sweet bruschetta.
- Spicy- Add a few shakes of red pepper flakes to the tomato-basil mixture to give this burrata bruschetta a little kick.
What to Serve With Burrata Bruschetta
In Italy, bruschetta is typically served as an appetizer or antipasto dish. However, it can also be served as a side dish alongside soup, pasta, or meat-based dishes.
Here are a few of my favorite dishes to serve with burrata bruschetta.
- Lasagna al Forno
- Bolognese Sauce
- Meatballs in Tomato Sauce
- Eggplant Calzone
- Soups: Minestrone, Pasta e Fagioli, Italian Wedding, or Chicken Noodle
- Spinach Caprese Salad
- Fresh Fruit Salad
- Cold Salads: Pasta Salad, Potato Salad, Grain Salad, Bean Salad, Rice Salad
- Roasted Chicken
- Braised Beef
- Parmesan-Crusted Halibut
- Spicy Salmon Alfredo
- Stuffed Portobello Mushrooms
- Cheese Plate or Charcuterie Board
Storage and Reheating
How to Store
Once assembled, it is best to serve bruschetta fresh. The moist cheese and tomato topping will eventually make the crispy bread soggy. And nobody enjoys soggy bread.
If you plan to store bruschetta, keep the toppings separate from the bread. I also recommend toasting the bread at the time of serving.
- Refrigerator- Store the tomato-basil topping in an airtight container in the refrigerator for 2-3 days. Burrata can be stored for just 1-2 days once opened.
- Freezer- Bruschetta isn’t the ideal freezer recipe. The tomatoes become soggy, the bread doesn’t maintain its crispy texture, and the burrata turns watery. However, if you have leftover tomato mixture or bread, you can freeze them separately to use in other recipes.
Quick Tip: Turn leftover ciabatta bread into croutons or breadcrumbs. Add any leftover tomato-basil mixture to tomato sauce or soup.
How to Reheat
Tomato burrata bruschetta is intended to be served cold. If you want to reheat the toasted bread slices, place them on a rimmed baking sheet and heat them for about 10 minutes at 350°F.
Make Ahead
Bruschetta tastes best when made fresh. Therefore, you should only toast the bread and cut open the burrata cheese when you’re ready to serve.
However, if you want to get a jump start on preparation, you can make the tomato-basil mixture up to 2 days in advance.
Frequently Asked Questions
Most bruschetta recipes use fresh cheese and vegetable toppings and are intended to be eaten cold.
Tomatoes are generally in season throughout the summer and early fall. And of course, tomato bruschetta made with fresh, in-season tomatoes is preferred. But, you can still enjoy this recipe any time of year.
Burrata cheese is stored in water to help it stay moist and maintain its shape.
This tomato burrata bruschetta is full of fiber, protein, healthy fats, vitamins, and minerals. In general, bruschetta is a nutritionally well-balanced dish that can be enjoyed as part of a healthy diet.
Let’s Connect!
Be sure to leave a comment below if you have any questions about the recipe. You can also connect with me on Instagram, Facebook, Pinterest, or via email at ashley@enwnutrition.com.
More Healthy Appetizer Recipes
- Spinach Caprese Salad
- Cucumber Pico de Gallo
- Roasted Air Fryer Cherry Tomatoes
- Butternut Squash Hummus
- Greek Yogurt Buffalo Chicken Dip
Burrata Bruschetta
Equipment
Ingredients
For the Tomato-Basil Topping
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 globe or plum tomatoes diced, seeds removed
- ¼ cup fresh basil chiffonade (thinly sliced)
- 2 cloves garlic grated or finely minced
For the Burrata Bruschetta
- 8 slices ciabatta bread cut into approx. 1-inch thick slices
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic halved
- 8 ounces burrata cheese
Instructions
For the Tomato-Basil Mixture
- Preheat oven to 400°F. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, kosher salt, and black pepper. Add the diced tomatoes, basil, and garlic, tossing to coat. Allow the tomato mixture to marinate while you prepare the toasts.2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 4 globe or plum tomatoes, ¼ cup fresh basil, 2 cloves garlic
For the Burrata Bruschetta
- Brush both sides of the ciabatta bread slices with olive oil and place them in a single layer on a rimmed baking sheet. Toast the bread in the preheated oven for 15 minutes, flipping halfway through. Then, carefully rub each slice of toasted bread with the halved garlic clove while still warm.8 slices ciabatta bread, 3 tablespoons extra-virgin olive oil, 1 clove garlic
- Divide the burrata cheese evenly between the toasted bread slices, spreading it to coat the entire toast. Top each toast generously with the tomato-basil mixture, straining out any excess liquid, and serve immediately.8 ounces burrata cheese
Notes
- Store: Leftover tomato-basil topping can be stored in an airtight container for up to 3 days. Use any leftover burrata cheese within a day or two.